Recipes: Appetizers: Eggplant & Goat
Cheese Rolls
Makes 12-16 rolls
1 large eggplant
Coarse kosher salt and freshly ground black
pepper
Leaves from 2 sprigs fresh rosemary, finely
chopped
3 cloves garlic, minced
Olive oil and balsamic vinegar
1 large log fresh goat cheese, at room temperature
Trim and slice eggplant into ¼"
slices. Spread slices on paper towels and
sprinkle generously with coarse kosher salt.
Let stand for about 20 minutes, then rinse
well to remove salt and bitter juices that
the salt has drawn out of the eggplant.
Pat dry with clean paper towels.
Preheat a grill pan over high heat. Brush
one side of eggplant slices with olive oil,
then grill in batches, oiled side down,
for about 2-3 minutes. Turn and grill for
an additional two minutes. Slices should
be softened but not deeply browned. Transfer
eggplant to a large platter.
Season eggplant with salt and pepper. Sprinkle
chopped rosemary and minced garlic over
all, then sprinkle with a little balsamic
vinegar. Let marinate for a couple of hours.
When ready to serve, place a dollop of
softened goat cheese on the center of each
slice and spread slightly. Roll slice and
secure with a toothpick. Serve at room temperature.
A satisfying and savory starter, these rolls
can be part of a cocktail party spread or
used in place of a salad first course. Versatile
with wine, too!
(Wine Tastings oct 2005)
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