Monday, March 8, 2010

Eggplant Rollatini

3 medium eggplant
1/2 cup olive oil
1 cup goat cheese
1/2 cup pesto
1/4 tsp nutmeg
1 cup tomato sauce
2 TB fresh marjoram

Slice eggplant lengthwise into 1/3 inch slices. Place on a baking sheet and brush with about half of the olive oil. Ideally, you want to grill these 3-5 minutes on each side, turning once. You may also bake them at 400' for about 10 minutes. You want them limp but not mushy. Lightly salt and pepper the eggplant slices after they're cooked. Mix together the goat cheese, pesto and nutmeg in a bowl. Place about 1 TB of the mixture on the narrow end of a slice of eggplant and roll it up. Whisk tomato sauce with 1/4 cup of the olive oil in a small bowl and season with salt and pepper to taste. Spoon the sauce onto a serving place, top with eggplant rolls, and sprinkle with marjoram leaves. Notes: You may choose to refrigerate for an hour or overnight to allow the flavors combine first. Let it come to room temperature before serving if you do so. Based on Mario Batali's Italian Grill recipe.

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