1 large eggplant
4 8-ounce snapper fillets
1 large bunch chives
4 tablespoons extra-virgin olive oil
Salt
Freshly ground pepper

Slice stem end off the eggplant, and cut in half lengthwise. Using a
mandoline, slice the eggplant halves lengthwise into 1/16-inch-thick
strips. (This can also be done with a very sharp knife.) Place strips in
a colander over the sink, and sprinkle liberally with salt. (This helps to
draw moisture out of the eggplant and makes it easier to work with.)
After about 30 minutes, or when moisture starts to come out of the
eggplant, wipe the salt off of the slices with paper towels. Arrange
enough slices on a flat surface, slightly overlapping, to cover the length
of one fish fillet. Place fillet on top of sliced eggplant, and season
with salt and pepper. Wrap the ends of the eggplant slices around the
fish, and make sure that the eggplant slices remain overlapping. Flip the
wrapped fillet over, and gently press it down so that the eggplant stays
in place. Secure the eggplant by tying individual chives in several
places around the fillet. Repeat with the rest of the fillets and eggplant
slices. Heat one tablespoon of olive oil in a nonstick skillet over
medium- high heat. Add wrapped fish fillets one at a time, and cook for
about 3 minutes. Using tongs or a spatula, carefully turn the fish. Cook
until the eggplant turns golden, about 5 minutes total. Remove chives if
you wish. Serve immediately. Serves 4.