Roasted Eggplant Rolls
Ingredients
- 1 globe eggplant (18 to 22 ounces)
- 1 1/4 teaspoons kosher salt, plus more to taste
- 1 tablespoon unsalted butter, melted, plus more room-temperature butter for spreading
- 1 1/2 stalks celery, very finely diced
- 2 tablespoons mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 pinch freshly ground black pepper, plus more to taste
- 4 split-top hot dog buns, white or whole-wheat
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