Eggplant-Wrapped Fillets Of Snapper

1. 1 large eggplant
2. 4 8-ounce snapper fillets
3. 1 large bunch chives
4. 4 tablespoons extra-virgin olive oil
5. Salt
6. 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.