Grilled Aubergine Rolls with Soft Ripened Goats Cheese
2 knives, grill pan, baking sheet, bowl
- ½ eggplant
- olive oil (for frying)
Thinly slice aubergine into 12 slices. Brush both sides with olive oil.
- grill pan
Pre-heat grill or a grill pan and grill aubergines for 1-2 Minutes from each side or until soft.
- 75 g Soft Ripened Goat’s Cheese
Meanwhile, slice goats cheese, 12 baby plum tomatoes and finely chop a couple of basil leaves.
Pre-heat oven to 200°C/392°F. Place sliced tomatoes and a slice of goat's cheese in the middle of each of the cooked aubergine slices. Sprinkle with basil, season with salt & pepper and gently fold over the free edges creating a roll.
- baking sheet
Place it on a baking sheet and bake for 5-7 Minutes or until golden & cheese has melted.
- 150 g plum tomatoes
- 1½ sprigs basil
- 1 tbsp balsamic vinegar
- 1 tbsp extra-virgin olive oil
- ½ tbsp chili
- ½ pinch salt & pepper
Dice the remaining tomatoes, finely chop basil leaves. In a medium mixing bowl add tomatoes, basil, chilli and toss with balsamic vinegar, olive oil, salt & pepper.
Serve aubergine rolls topped with tomato salsa and some basil leaves. Enjoy!
Enjoy your meal!