I wasn’t sure what to call these little roll ups. I always appreciate when a cook has a sense of humor and titles something like Big Bob’s Horseshoe Rings, and I thought about calling this one Michele’s (my mom) Injury Special or something like that. But I decided to make this one descriptive, and this was such a yummy meal. I had bought the shaved ribeye from Super H here in Atlanta. I had never seen a cut like this before, and I might have a hard time recreating this up North. I had brought down some NY State eggplants and green beans and needed to use them. So I kind of brought things I like together, especially a balsamic fig reduction drizzled over everything. Rather than describing the whole thing for lines and lines, here’s the recipe:

Serves 4

3/4 lb shaved/sliced beef ribeye

2 small eggplants

1lb green beans

2 dried figs, diced

1/2 cup balsamic vinegar - use a good one, it makes a big difference

1 teaspoon sugar

salt, pepper, olive oil

1. Preheat oven to 350F. Slice eggplants standing up, so you get thin steaks. Place the eggplant on a baking sheet, drizzle with olive oil, salt and pepper. Roast in the oven for 10-15 minutes, or until soft and flexible.

2. In a small saucepan, add balsamic vinegar, figs and sugar. Let the pan come to a low boil and let the sauce reduce by about half, stirring frequently. The sugar will make it syrupy and a tad sweet.

3. Heat a stove top grill. Assemble the ribeye rolls by placing one or two slices of eggplant on each slice of meat. Roll up the meat, and continue to assemble roll ups until you’ve run out! Lightly salt each roll up and place on the grill. Let them sear and when they no longer stick to the pan, they’re ready to turn over - about 2 minutes on each side. Meanwhile, steam or boil green beans - however you like. Serve 2-3 rolls/person with a heaping side of green beans and drizzle with balsamic fig sauce.