Ingredients
- 2 large eggplants, ends trimmed (about 2 pounds each)
- 3 tablespoon olive oil
- 8 ounce goat cheese, softened
- 1/2 cup dried cherries
- 2 tablespoon chopped fresh flat-leaf parsley
- 2 tablespoon heavy cream
- 1 tablespoon coarse sea salt
- 1 tablespoon freshly cracked black pepper to taste
Preparation
Baking Directions:
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.
