Saturday, October 10, 2020

Grilled Eggplant Rolls w/red pepper vinaigrette 

8 Japanese eggplant slices, cut 1/4-inch thick, broiled

    or grilled 3 minutes per side

3 Tbsp. pitted Kalamata olives, chopped

3 Tbsp. chopped fresh herbs

1/2C goat cheese

2 Tbsp. toasted pine nuts

Freshly ground pepper

red pepper dipping sauce

6 Tbsp. olive oil (3 Tbsp., 3 Tbsp.)

2 red bell peppers, cored, seeded and sliced

1 red jalapeno pepper, seeded and sliced

1 tsp. minced garlic

1/4C red wine vinegar

2 Tbsp. lemon juice

salt and freshly ground pepper

For the rolls:  Combine the olives, herbs, goat cheese, pine nuts and pepper in a bowl.  Spread one heaping tablespoon on each slice and roll up – if too large cut in half after spreading the cheese mixture and make two rolls.

For the dipping sauce:  Heat 3 tablespoons olive oil in a sauté pan.  Add the pepper and garlic and cook until tender.  Add the remaining oil, vinegar and lemon juice and cook for one minute.  Remove from the heat and let cool slightly.  Puree in a food processor and season to taste with salt and pepper.  Place in a small bowl.

Serve the rolls on a platter with dipping sauce in the center.

MAKES:  6 – 8 servings



1 comment:

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