Time: 1 ora e 20 minuti + tempo di riposo
Difficulty: Media

A roll made with eggplant that wraps a little piece of cod. Combination of vegetables and fish naturally gluten-free, simple and fast but rich in taste!

Ingredients for 6 people: 24 slices of aubergine
500 g of codfish 18 asparagus tips
10 red tomatoes with copper 3 leaves of leek
2 cloves of garlic
3 dl tomato puree 1 teaspoon of granulated sugar
1 teaspoon of gluten-free corn starch 6 basil leaves
extra virgin olive oil
salt up white pepper

Procedure Soak the cod in a large bowl with water for 6 hours, changing the water several times . Meanwhile arrange the slices of aubergine on a hot grill, cooking them for 2 minutes on each side. Wash the asparagus tips and cook them in boiling water for 5 minutes; drain them and keep them aside.

Wash the leek leaves, lay them on a cutting board and divide each first one-half lengthwise and then into six strips; place them in a basket for the steaming   and cook for about 8 minutes; take them and let them cool well spread on the surface.

At the end of the soak, drain the cod, rinse it under running water and dab it with absorbent kitchen paper; place it on the cutting board, remove the bones and cut into slices, trying to obtain circular shapes.

Place the aubergine slices on a cutting board, place a piece of cod on it, open it in a wallet, add a bit of asparagus and fold the aubergine into a roll; close it with a leaf of leek and place the rolls on a baking sheet lined with baking paper. Proceed in this way until you compose 18 rolls and bake them in the hot oven at 180 ° C for 5 minutes.
Meanwhile heat 2 tablespoons of oil in a pan with the peeled and whole garlic cloves; add the tomatoes without the petiole, washed and divided into 4 parts and cook until they are disposed of. Then add the tomato sauce and cook, adjusting salt and pepper and adding 1 teaspoon of sugar, if it is necessary to recover its acidity. Then pass the mixture with the immersion blender and filter with a fine kneading strainer, then cook in the pan for another 10 minutes (the tomato coulis must be creamy, if it should be liquid add the gluten-free cornstarch , mix well and thicken) .

Arrange 1 slice of aubergine in each individual dish; arrange 3 eggplant rolls on top, complete with tomato coulis and, to taste, with a basil leaf or a fried eggplant peel in boiling oil; serve.