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Grilled Eggplant Rolls
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon freshly ground pepper
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
5 long, thin Japanese eggplants, about 5 inches long
5 ounces soft goat cheese, at room temperature
3 tablespoons half-and-half or cream
2 tablespoons minced shallots
Pinch of sea salt
Minced fresh basil for garnish
Prepare a fire in a barbecue and rub grill with olive oil. In a shallow baking dish, mix together the olive oil, salt, pepper, thyme and oregano.
Trim off the stems of the eggplants, cut lengthwise in 1/4 inch slices and turn in the olive oil mixture.
Mash the goat cheese in a bowl, then drizzle in the cream to make a smooth paste, mix in the shallots and salt and set aside.
Grill eggplant until a golden crust forms (4-5 minutes), turn and grill other side. Remove slices to a platter as they finish cooking and let cool to room temperature before filling and rolling.
Evenly spread a generous teaspoon of the goat cheese on one side of each eggplant slice. Start at the stem end, cheese side up, roll up the slice and fasten it with a toothpick. Repeat until all the rolls are formed. Place on a platter and top with minced basil. Makes 15-20 |
