Receta de canelón de berenjena con bechamel de idiazábal - Gastronomía sostenible con Joan Roca

We're going to prepare an eggplant recipe, ideal for the summer. It's a complex recipe, but it's worth doing because the result is extraordinary. The eggplants we're going to use are from Organic Empordà, from the province of Girona. We're also going to use Idiazabal, Remiro, the smoked one they make in Navarra. And we're going to use pistachios from a company called La Junquera in Murcia, which have also won the sustainable gastronomy award from the BBVA. The first thing we're going to do is put a couple of eggplants and a pepper in the oven. We're going to wrap them up and we're going to put them in the oven at 180 degrees for about 50 minutes. I've done a bit of work ahead of time and I've peeled the eggplants and cut them. We've left them in water so they don't oxidise. We're going to pass them through a paper towel to remove the moisture and we're going to sauté them. This is going to be what we're going to use to make the eggplant paste. In fact, we're making an eggplant cannelloni. And now we're going to prepare a rather particular escabeche. We're going to use vinegar, water, a kind of light pickle, salt, sugar, a bay leaf and black pepper. Once this mixture comes to a boil, we submerge the eggplant, leave it for 20 seconds and we're going to put it in this olive oil. In this way, we keep the flavour of the eggplant, its texture and the light nuances of the vinegar, the pepper, the laurel. And now we're going to take the eggplant and the pepper out of the oven. We're going to let it cool a bit. In the meantime, we're going to prepare a béchamel. First, we heat up the milk. 700 grams of milk, 50 grams of butter, 50 grams of flour, approximately, we're going to use for this recipe. We melt the butter, add the flour and we make a roux. This has to be well mixed. We let that mixture cook well and we'll add the milk. We'll let this cook for about 10 minutes and now we'll add the grated cheese, this smoked rye cheese, until it melts and we'll reserve it. This smoked aroma of rye cheese is going to be very good for this eggplant dish. We're going to make a puree with the pistachios. We put them in a saucepan, a little bit of water and we just have to blend it. Once it's roasted, we've peeled both the eggplant and the pepper and we've cut them into small pieces. One thing like the other. And in a pan, we're going to make a light garlic and onion sauté. At this point, we add the roasted eggplant and now we're going to line it up with cumin, a little bit of paprika, fresh, chopped mint, a little bit of chives and a little bit of soy sauce. Now we're going to line up these cannelloni with the eggplant slices. We put three and then three more and we've let the filling cool a little so that it's easier to handle. And now we make the cannelloni. We can use this paper or even a film to make sure that the shape of the cannelloni is good. And we're going to lightly gratin and also heat up the cannelloni and the farsa a little bit. Oven at high temperature or with the grater. Nothing. About five or seven minutes so that it gets a little bit of heat and it's lightly gratinated. And now we're going to plate it. We're going to put a little bit more chanel on the base of the plate. Also this pistachio puree. We're going to put the cannelloni, this chopped eggplant, I'm going to drop it a little bit here. Simply chopped pistachios and fresh herbs that we have at hand. I suggest mint. Mint is very good. Fresh parsley, a little chopped parsley if we have it, and even a little bit of fennel and a little bit of blue pepper, slightly spicy. It's also going to be very good for this combination. Well, I hope you cheer up and prepare it and enjoy it.