Dish: Perfect Grilled Eggplant Roulade with Goat cheese and Sundried Tomato

Grilled Eggplant Roulade with Goat cheese and Sundried Tomato. Great recipe for Grilled Eggplant Roulade with Goat cheese and Sundried Tomato. Spread tomato sauce on the bottom of a baking dish. Place some of the cheese filling in the center and cover with some basil leaves.

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But tart, creamy goat cheese and sweet sun-dried tomatoes enhance the richness of the roasted eggplant and take the dish to the next level. I actually ate the leftovers in a salad with spinach, Greek yogurt, pumpkin seeds, avocado, olive oil, and balsamic vinegar. I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. We can cook Grilled Eggplant Roulade with Goat cheese and Sundried Tomato using 8 components as well as 4 actions. Right here is exactly how you achieve.

Materials for making of Grilled Eggplant Roulade with Goat cheese and Sundried Tomato

1. Step by step. 25 of Whole Eggplant (Sliced /grilled).
2. Step by step. 7 1/2 of Feta Cheese.
3. Guidelines. 16 lb of Goat Cheese.
4. Directions. 6 cup of Sundried Tomato (rehydrade about 30 minute and Chop).
5. Detaile. 4 1/2 cup of Basil (rough chp).
6. Directions. 1/2 cup of salt.
7. Guidelines. 1 cup of garlic chopped.
8. Instructions. 738 of PCS (Julienne) Roasted Red Pepper).

I left them open faced and just closed the grill for a few minutes to melt the cheese. To serve I topped each with freshly ground black pepper and a parsley sprig. Grilled Eggplant Topped with Goat Cheese and Tomato. Toast the burger buns on both sides.

Guide To Make Grilled Eggplant Roulade with Goat cheese and Sundried Tomato

1. 1 Peel and slice eggplant 1/4inch thick..
2. Grilledplant Slices on fire grill,both side..
3. Mix cheese, Basil, and seasoning in the mixing bowl..
4. Role eggplant with filling using a 1/2 oz scoop and a red pepper slice for garnish..

Assemble the burgers: Grilled Eggplant Roulade with Goat cheese and Sundried Tomato. I left them open faced and just closed the grill for a few minutes to melt the cheese. Salt and freshly ground black pepper Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Mix tomatoes, pine nuts, feta, red-pepper flakes, and oil; season with salt.

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