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Stuffed and Rolled Eggplant |
| 1 medium eggplant, about 1 pound salt olive oil for brushing 6 ounces goat cheese, softened pinch each: thyme, rosemary, salt, freshly ground pepper to taste 4 ripe plum tomatoes 4-5 tablespoons extra-virgin olive oil 1/4 cup minced fresh basil Garnish: 6 leaves of argula or watercress 6 leaves of basil |
| Prepare a charcoal grill or heat broiler. Cut eggplant lengthwise into slices each 1/4 inch thick or thinner, there should be at least 6 inner slices, discard the slices with lots of skin. Sprinkle with salt on both sides, let drain on paper toweling while grill heats. Pat eggplant dry and brush lightly with oil. Grill or broil, 4 inches from heat source, until eggplant is golden on both sides and tender, about 10 minutes. Cool. Mix goat cheese in small bowl with thyme, rosemary, salt and pepper. Spread cheese mixture evenly over eggplant slices and then roll up. Finely dice tomatoes and mix with olive oil to taste, minced basil, salt and pepper. Divide tomato mixture between two plates. Top each plate with three eggplant rolls. Garnish with arugula and basil leaves. Serves 2. |
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