Eggplant, Vine Ripened Tomato, and Goat Cheese Rolls
Presented by: Chef Kaspar Donier, from Kaspar’s Catering & Special Events, Seattle
- 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.