We have a regular group that meets on Sunday mornings to talk about life, our week, and the things not related to work while soaking up the wonderful sunshine that’s abundant here in Santa Barbara. This week I mentioned to Pausha, a friend, fine artist and an excellent cook, that I’d made up a new dish, but hadn’t gotten around to publishing the recipe yet. Here’s what was wonderful and unexpected about the conversation, Pausha took the barebones of the idea and worked her own magic as seen in this image. So, what are you looking at? Salmon rolled in thin slices of eggplant with Mozzarella and Puttanesca sauce. These are called Roulade and are used to define any dish that’s composed of one thing rolled around another. Typically it’s pastry or meat and using thinly sliced vegetables is an interesting variation. How’d this idea come about? I’ve been playing with Eggplant lately, coming up with new ways to work with it and experimenting with thinly slicing and sautéing it, then rolling pieces of lightly seared proteins inside. I’ve tried several sauce and vegetable combinations and here you can see that Pausha made her own interpretation by using Salmon inside and using Puttanesca style topping with an added bit of Mozzarella. A side of pasta completed the meal. I’m thrilled that a picture documented the dish and inspired me to write this post. I love brainstorming ideas with others who love to cook and love to experiment. I’ve been giving her ideas for a while now and she’s been conjuring up great feasts, usually that same night. Now that I have a site where I can celebrate dishes that are inspired by these conversations, I expect to see more of her variations on themes we discuss on Sundays.