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Grilled Aubergine Rolls with Soft Ripened Goats Cheese

Based on 2 ratings

Difficulty

Easy 👌
10
min.
Preparation
5
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
eggplant
300 g plum tomatoes
150 g Soft Ripened Goat’s Cheese
3 sprigs basil
2 tbsp balsamic vinegar
2 tbsp extra-virgin olive oil
1 tbsp chili
1 pinch salt & pepper
olive oil (for frying)

Utensils

  • 2 knives
  • grill pan
  • baking sheet
  • bowl
  • Step 1/7

    • eggplant
    • olive oil (for frying)
    • knife

    Thinly slice aubergine into 12 slices. Brush both sides with olive oil.

  • Step 2/7

    • grill pan

    Pre-heat grill or a grill pan and grill aubergines for 1-2 Minutes from each side or until soft.

  • Step 3/7

    • 150 g Soft Ripened Goat’s Cheese

    Meanwhile, slice goats cheese, 12 baby plum tomatoes and finely chop a couple of basil leaves.

  • Step 4/7

    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.

  • Step 5/7

    • baking sheet

    Place it on a baking sheet and bake for 5-7 Minutes or until golden & cheese has melted.

  • Step 6/7

    • 300 g plum tomatoes
    • 3 sprigs basil
    • 2 tbsp balsamic vinegar
    • 2 tbsp extra-virgin olive oil
    • 1 tbsp chili
    • 1 pinch salt & pepper
    • bowl
    • knife

    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.

  • Step 7/7

    Serve aubergine rolls topped with tomato salsa and some basil leaves. Enjoy!

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