eggplant and herbed goat cheese roulade

goat cheese rolled into grilled eggplant for an impressive presentation

eggplant and herbed goat cheese roulade
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Recipe type: vegetarian sidedish
Author: elena
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 3 to 6
herbed goat cheese rolled into grilled eggplant…impressive yet easy!
Ingredients
  • 1 medium globe eggplant, firm and unbruised
  • 1 3 oz pkg plain goat cheese
  • olive oil for brushing on eggplant
  • low sodium soy sauce (or tamari) for brushing on eggplant
  • kosher salt to taste
  • freshly ground blackpepper
  • 2 tablespoons freshly minced rosemary or thyme or a combination
  • fresh herb sprigs for garnish, optional
Instructions
  1. put goat cheese log into small bowl to bring to room temperature
  2. heat grill or grill pan to medium high
  3. slice off both ends of eggplant; discard ends
  4. slice eggplant vertically into 1/2 inch slices; lay flat on plate
  5. brush both sides eggplant with olive oil
  6. brush both sides eggplant with soy sauce (or tamari if gluten intolerant)
  7. sprinkle lightly with freshly ground blackpepper
  8. grill eggplant approx. 4 min per side or until tender and cooked through and grill marks appear (do not overcook or eggplant will become brittle)
  9. cool slightly
  10. while eggplant is grilling add chopped herbs and 1/8 teaspoon salt to goat cheese and mix with a fork to make a paste
  11. with a small spatula apply a thin 1/4 inch layer of the goat cheese to entire slice of eggplant
  12. starting with shorter end, roll up evenly and secure with toothpick
  13. continue until all slices are rolled up (approx. 6 rollups)
  14. serve at room temperature or slightly reheated in a warm oven