Grilled Italian Eggplant Rollatini with Herbed Goat Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Ingredients:3 Italian eggplants, sliced into 1/4 inch thick vertical strips1/2 cup softened mild goat cheese1 shallot, minced2 tablespoons minced basil2 tablespoons minced oreganozest one lemonsalt pepperbrushing sauce:3 tablespoons olive oil2 tablespoons red wine vinegar2 tablespoons lemon juice1 tablespoons minced oregano1 tablespoons minced basilsaltfreshly 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
Number of Servings: 6
Recipe submitted by SparkPeople user SHINE2GETHER.
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
Number of Servings: 6
Recipe submitted by SparkPeople user SHINE2GETHER.
Nutritional Info Amount Per Serving
- Calories: 188.1
- Total Fat: 11.5 g
- Cholesterol: 8.7 mg
- Sodium: 79.0 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 7.2 g
- Protein: 6.4 g
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