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Grilled Italian Eggplant Rollatini with Herbed Goat Cheese
from Coconut & Lime by Rachel
Ingredients:
3 Italian eggplants, sliced into 1/4 inch thick vertical strips
1/2 cup softened mild goat cheese
1 shallot, minced
2 tablespoons minced basil
2 tablespoons minced oregano
zest one lemon
salt
pepper
brushing sauce:
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 tablespoons minced oregano
1 tablespoons minced basil
salt
freshly grated black pepper
Directions:
Sprinkle sliced eggplants with salt. Allow to seep in a colander 20 minutes then rinse off. Prepare grill according to manufacture's instructions. In a small bowl, whisk together the brushing sauce. Brush both sides of the eggplant slices with the mixture. Grill for about 10 minutes, flipping once halfway through or until soft. Meanwhile, mash the cheese, shallot and spices together until smooth. When the eggplant is ready, remove from the grill and allow to cool slightly on a tray until easily handled. Spread each strip with the goat cheese mixture (about 1 tablespoon each). Roll closed. Serve warm or at room temperature.
Notes: It can be tricky to roll the strips with a "bump" (the end pieces). Either slice the bump off before grilling or just spread them with goat cheese and leave them unrolled.
Eggplant can go from grilled to blackened very quickly. If a (normally a slightly too thin) piece is too dark on one side, take care not to over cook the other side. When you go to roll, spread the blackened side with goat cheese so the pretty grilled side is facing out. This will soften the crispier side slightly and no one will notice the difference.
Serves: 6 as an side dish, 4 as an entree
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