Eggplant, Vine Ripened Tomato, and Goat Cheese Rolls

Presented by: Chef Kaspar Donier, from Kaspar’s Catering & Special Events, Seattle

serves 4


  • 1 large Italian eggplant with stem removed
  • salt and pepper
  • 6 tablespoons olive oil, divided
  • 4 ounces fresh goat cheese
  • 16 fresh basil leaves
  • 2 vine-ripened beefsteak tomatoes, thinly sliced
  • 1 tablespoon balsamic vinegar


Cut eggplant lengthwise into 8 thin slices (about 1/4 inch thick). Season with salt and pepper.

In a large nonstick frying pan, heat 1 1/2 tablespoons of the olive oil. Add 2 slices of the eggplant, brown slightly, then flip and cook another 3 minutes, until soft. Transfer to large platter and repeat with remaining oil and eggplant slices.

Spread goat cheese evenly over all 8 eggplant slices. Place 2 basil leaves and 2 tomato slices on each.

Starting with the long side, roll up eggplant. Cut in half with sharp knife, and secure with skewers. Serve on a chilled salad plate and drizzle with balsamic vinegar.

Garnish suggestions: fresh sprigs of basil, roast garlic or Greek olives.



Add a clove of crushed garlic to the balsamic vinegar, and you'll be serving a specialty of your own!

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