The lightly seasoned goat cheese is an ideal filling for the eggplant and the dried cherries add the right degree of tartness. Perfect for a nice summer day!
Prepare a hot fire in a charcoal or gas grill and oil the grill grates, or heat a countertop grill to high. Preheat the oven to 375. Line a baking sheet or shallow baking pan with parchment paper.
Cut each eggplant lengthwise into ¼-inch-thick slices - you will want 10 total.
Drizzle the slices with the olive oil and season lightly with salt and pepper.
Grill until nicely charred, 1 to 2 minutes per side. Transfer to the prepared baking sheet, arranging them in a single layer, to cool slightly.
In a medium bowl, mix together the cheese, cherries, parsley, heavy cream, salt, and black pepper until all of the ingredients are well incorporated.
Spoon 2 to 3 tablespoons of the cheese mixture on the tapered end of each eggplant slice. Roll the eggplant around the cheese mixture and return the roulades to the baking sheet. Bake for 3 to 4 minutes or until the cheese filling begins to melt slightly and the eggplant is warmed through. Transfer to a platter, drizzle with the EVOO and vinegar, and sprinkle with the chives.