Grilled Aubergine Rolls with Soft Ripened Goats Cheese

Step 1/7

• ½ 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

• 75 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

• 150 g plum tomatoes
• 1½ sprigs basil
• 1 tbsp balsamic vinegar
• 1 tbsp extra-virgin olive oil
• ½ tbsp chili
• ½ 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!

Enjoy your meal!