2 teaspoons extra virgin olive oil, plus more for grillin
3 Japanese eggplants
1 jar (about 400 grams) roasted red peppers
1 jar (about 220 grams) roasted artichokes
Sea salt and freshly ground pepper
1/2 cup Balsamic Glaze
12 to 15 fresh 8 centimeter sprigs rosemary, or fancy 6 centimenter toothpicks
Preheat your oven to 325°F.
Cut the top centimeter off the garlic heads, rub each with 1 teaspoon oil, and wrap in foil. Bake for about 45 to 60 minutes in the oven until soft and light golden brown. Cool, peel off the papery skin, and set aside.
Slice the eggplants lengthwise as thin as possible. Drain the peppers, blot dry on paper towel, and set aside. Drain the artichokes, cut into quarters, blot dry on paper towel, and set aside.
Heat your barbecue or grill pan to medium-high heat. Brush the eggplant slices lightly with oil and season with salt and pepper. Grill for about two minutes on each side, or until they are golden but not overdone. You do not want any crispy burnt edges, or the eggplant will not roll. Remove from the grill, place in a single layer on your work surface, and lightly brush the tops with the balsamic glaze.
Slice the red peppers to the same width as the eggplant, and lay on top. Place a piece of the artichoke at one end of each eggplant slice, and roll up, enclosing the artichoke in the middle. Top each roll with a peeled garlic clove, then insert a rosemary sprig or fancy toothpick through the clove to pierce right through each roll.
Transfer to a platter and serve at room temperature.