Eggplant (Aubergine) Chevre Roulade over Mesclun
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 (1 1/4 lb) eggplants
- 3 tablespoons olive oil
- 1 (5 1/2 ounce) package chevre cheese, softened at room temperature
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup extra virgin olive oil
- 4 cups loosely packed mesclun
directions
- Stir together softened Chevre with chopped herbs set aside.
- Heat grill (or grill pan) until hot.
- Cut eggplant lengthwise into 8 (1/3-inch-thick) slices.
- Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
- Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
- While warm spread with the cheese mixture (a little goes a long way).
- Roll eggplant up from the short end.
- Whisk together the oil and vinegar, season with salt and pepper.
- Toss salad greens with just enough oil and vinegar to coat.
- Divide salad greens on to 4 chilled plates, place two roulades on top of the salad and drizzle with additional oil and vinegar mixture.
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RECIPE SUBMITTED BY
CHRISSYG
Lansdale, Pennsylvania
I enjoy anything from 'spray cheese' on Ritz Crackers to foie gras torchon on toast points