Eggplant, Goat Cheese and Pesto
Roulade
Serves 4
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients for 20 pieces:
3 firm medium eggplants
1 round of goat cheese (3-4 oz.)
1 small jar of pesto
Salt
Oil for frying
Prepared tomato sauce
Directions: Preheat the oven to 400 degrees F (210 degrees C). Peel the eggplants and slice them lengthwise about 1/4" thick. Pre-cook the slices in the microwave oven for 5 minutes at 700 watts and drain them on paper towels, then salt to taste. Mix the goat cheese with the pesto using a fork; add salt to taste. Spread the cheese mixture thinly on each eggplant slice and roll up from the narrower end. Place the rolls in a square roasting dish, top with the tomato sauce, and bake for 15 to 20 minutes until heated through. Serve warm.
Roulade
Serves 4
Prep time: 20 minutes
Cooking time: 20 minutes
Ingredients for 20 pieces:
Directions: Preheat the oven to 400 degrees F (210 degrees C). Peel the eggplants and slice them lengthwise about 1/4" thick. Pre-cook the slices in the microwave oven for 5 minutes at 700 watts and drain them on paper towels, then salt to taste. Mix the goat cheese with the pesto using a fork; add salt to taste. Spread the cheese mixture thinly on each eggplant slice and roll up from the narrower end. Place the rolls in a square roasting dish, top with the tomato sauce, and bake for 15 to 20 minutes until heated through. Serve warm.