Two favorites from a top French chef

At a very early age, Jean-Michael Bergougnoux’s zest for food and its preparation was sparked in his parents’ Cafe Brasserie in France where, even in his youth, he was creating specials of the day. Naturally, he wound up in New York City, where he cooked in some of the city’s finest establishments. In 1995, he opened L’Absinthe (227 East 67th Street), a charming, authentic brasserie featuring innovative yet classic French food.

Jean-Michael was kind enough to share the recipes for two of his and his clientele’s favorites. The Grilled Stuffed Eggplant Rolls combine sausage and cheese with tangy capers, balsamic vinegar and lots of flavorful flat-leafed Italian parsley to give eggplant an entirely new appeal. The apple tart is thin and crusty with genuine vanilla flavor from the seeds of a vanilla bean.

GRILLED STUFFED EGGPLANT ROLLS

2 large eggplants, cut lengthwise into 1/4-inch slices

1/4 -cup kosher salt

1/2 -cup extra virgin olive oil

1/4 -cup balsamic vinegar

1/4 -cup white wine

1/4 -cup walnut pieces

1/4 -cup chopped Italian parsley

1 shallot, chopped

1 tablespoon capers

3 links grilled sweet Italian sausage, cut in half lengthwise and in half again crosswise

8 ounces goat cheese, cut into 12 slices

12 bamboo skewers, soaked in cold water at least 1/2 -hour

Arrange eggplant slices in a single layer on a sheet pan lined with paper towels. Sprinkle both sides with salt. Let stand 30 minutes. Rinse eggplant slices under cold running water; pat dry with paper towels.

In baking dish combine olive oil, vinegar, wine, walnuts, parsley, shallot and capers. Add eggplant slices to marinate. Cover and chill 2 hours.

Remove eggplant slices, reserving marinade. Evenly divide sausage and goat cheese among the 12 eggplant slices. Roll up and secure with soaked bamboo skewers, ensuring that open end of eggplant is secured. Grill on low heat, brushing occasionally with marinade until tender, about 12 minutes on each side. Meanwhile, in small saucepan, bring reserved marinade to boil; boil 1 minute until thickened slightly. Drizzle eggplant rolls with reserved boiled marinade before serving. Can be served hot or cold.

*Note: Can be prepared in the oven. Preheat oven to 350 F. Bake rolls, brushing occasionally with marinade until eggplant is tender, 12 to 15 minutes. Makes 6 servings.

GOLDEN DELICIOUS APPLE TART

1 vanilla bean, halved lengthwise

1/2 -cup sugar

1 package (2 sheets) puff pastry; thawed, if frozen

6 golden delicious apples, peeled, cored and thinly sliced

8 tablespoons (1 stick) butter, melted

Preheat oven to 250 F. With spoon, scrape the cut edge of the vanilla bean to remove seeds. Place seeds on baking sheet and bake 15 minutes or until dried. In bowl of food processor, combine sugar and vanilla seeds. Pulse until combined.

On lightly floured work surface, roll out puff pastry sheets to 1/8 -inch thickness. Cut dough into six discs, about 5 3/4 -inches in diameter. Transfer disc to baking sheets lined with parchment paper. Arrange apple slices on discs in fanned pattern. Brush apples with butter and sprinkle with sugar. Chill 2 hours.

Preheat oven to 400 F. Bake tarts 20 minutes or until dough is puffed and golden and apples are tender. Serve with apple sorbet, vanilla or honey ice cream or creme fraiche. Makes 6 servings.