Sometimes I can’t think of adequate words to describe a recipe and this is definitely one of those cases. These eggplant rolls barely landed on our plates before they were quickly devoured. They were just that good. The warm and smoky eggplant hugged this creamy goat cheese filling perfectly creating a perfect flavor combination.
Eggplant and Goat Cheese Rolls
1 large eggplant
1 4oz container crumbled goat cheese
1 Tablespoon fresh herbs, chopped (thyme, oregano) or 1 teaspoon dried
1 teaspoon garlic powder
1 teaspoon onion powder
salt and freshly ground pepper
1 teaspoon lemon juice
Cut off ends of eggplant and peel. Cut into 1/4 inch thick pieces, lengthwise. Lay on paper towels and sprinkle with a little salt. Let sit for a half hour. Rinse with cold water to remove salt and bitter juice.
Brush eggplant with a little olive oil on each side and sprinkle a little salt and pepper on each slice. Place on lightly greased baking sheet. Broil on low until lightly browned on both sides. (If you have a large eggplant, be prepared to do a couple batches under the broiler.)
Meanwhile, in a small bowl, combine goat cheese, herbs, garlic, salt, pepper and lemon juice by mashing it into a paste with a fork or the back of a spoon. (Feel free to adjust seasoning amounts according to your taste.) Add a little olive oil if mixture is too dry.
Spread a small amount on each piece of eggplant.
Then roll eggplant into spirals, starting with the large end first. Secure with toothpicks.
Place on a lightly oiled baking shet and return eggplant rolls to a 350 degree oven. Cook until warmed through and still moist. Serve with a light drizzle of balsamic vinegar, to taste. (Watch out for the toothpicks!)