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

serves 4

Ingredients

• 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

Preparation

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.