Prepare Eggplant

1. Slice from hat to heel into about 1/4 inch thick slices.
2. Spread on a single on a paper towel and salt with about 1 tablespoon kosher salt. Allow to sweat for 15 minutes.
3. Afterwards, rinse, pat dry, and divide between two parchment-lined baking sheets. There should be a single layer of eggplants on each pan.
4. Drizzle the eggplants with 2 tbsp oil divided between the two sheet pans.
5. Pop into a 425* oven for 15 minutes.
6. At the 15-minute mark remove, flip, drizzle with 1 tablespoon oil divided between the two pans, and return to oven for 5-7 minutes.
7. Eggplants will be slightly browned on the edges and pliable. Let cool.

Filling

1. Char the pepper until the skin is black and blistered.
2. Place in a plastic bag or covered bowl to remove skin.
3. Using a hand blender, blend pepper and all ingredients except vinegar. It should be a thick paste.
4. Heat this until the mixture just starts to bubble on the stove.
5. Remove and add vinegar.
6. Cool slightly before spreading 1 tablespoon of paste along the length of the eggplant.
7. Roll from the narrow end in.
8. Arrange rolls in a shallow dish.
9. Spread the remaining paste over the top and refrigerate overnight.
10. This will keep 4 days and be best the next day.
11. Serve with fresh parsley and a bit of oil on the top, with rice, grilled meat, or just a crust chunk of bread.