|► Makes 2 to 3 Snack Portions (8 to 10 Rolls)|
|FOR THE MARINADE
¾ cup (175ml) white wine vinegar
3 tbsp golden granulated sugar
1 tbsp sea salt
6–8 juniper berries
black peppercorns (optional)
3–4 bay leaves
FOR THE ROLLMOPS
2 eggplants sea salt
1 tbsp medium-strength mustard, such as Dijon
1 tsp sea salt
1 tsp freshly ground pepper
|To make the marinade, bring 2 cups (500ml) water to a boil in a saucepan with the vinegar, sugar, salt, juniper, and peppercorns to taste (if using) and bay leaves, then remove from the heat and set aside.
For the rollmops, trim off the eggplant stalks. Cut lengthwise into ¼–½in (5mm–1cm) thick slices. Salt the slices on both sides. Lay them on a thick layer of paper towels and leave for 10 minutes, weighed down with a cutting board to remove the liquid.
Bring some generously salted water to a boil in a large saucepan and boil the eggplant pieces for 5 minutes over medium heat. Remove the slices from the water using a slotted spoon and leave to drain. Peel the onion and slice into thin strips. Likewise, cut the pickles into strips.
Spread the eggplant slices with mustard, season with 1 tsp more sea salt and the pepper and top each piece with strips of pickle and onion. Roll them up and secure each using a toothpick.
Layer the rollmops in a large jar. Cover with the warm marinade
and leave to infuse for 2–3 days.