Greco grabbed an eggplant. I too had to grab an eggplant. It made sense.
Greco was doing a braggiole. I am not that guy. But I can do roulade. That's like the difference between grits and polenta. A southerner will go for their shotgun, and an Italian will simply start shaking and turning red, but they're both cornmeal.
Braggiole and roulade are both rolled up stuff. Though the braggiole was stuffed, and my roulade had the 'stuff', as it were, on the outside.
Slice eggplant thin lengthwise. Pour olive oil in hot pan. Apply eggplant to pan until softened on each side.
Slice and pound out rib eye to 1/4" think slices.
Roll the eggplant in the steak and fasten with toothpicks or twine.
Grill for 3-4 minutes over medium high heat, turning as the meat sears.
Let it rest then slice or leave it whole.
I had to leave it rest to slice since I had three roulades and four judges. I wanted to leave it whole, but the fourth roulade...well it was still three pieces of pounded steak that wouldn't wrap and a mass of slushy eggplant on the cutting board when all was said and done.
Apply tapenade to the dish. I put it on cold. Juxtaposing texture didn't work here, so I juxtaposed temperature. This was not Judge Chez's favorite thing I did. Then again, I knew going in she wasn't a big olive fan. Secret admission, neither do I. But the salty, tomato-y, sage-y flavors were the Mediterranean feel for which I was going (no dangle there Chez...).
Food processor...in goes:
1 cup kalamata olives
1 bunch scallions
1 container mushrooms, stemmed
1 can/box crushed tomatoes
3 cloves of garlic
Juice of 1 lemon
5 fresh sage leaves
Leaves from 2 stems of tarragon
Kosher Salt (easy here, those olives are salty)
Dash o' olive oil
Mix it up.
This would be a good party dip gizmo too. Bagel chips or pita. Yum.