GRILLED EGGPLANT ROULADES OLIVO
Categories Cheese Tomato Side Pine Nut Eggplant Summer Grill/Barbecue Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes about 8 roulades, serving 2 as a main course or 4 as a side dish
Number Of Ingredients 10
Steps:
- Prepare grill.
- Trim eggplant and cut lengthwise into 1/4-inch-thick slices. Using a total of 3 tablespoons oil for eggplant, lightly brush both sides of each slice with some oil and grill in batches on an oiled rack set 5 to 6 inches over glowing coals until golden brown and tender, about 3 minutes on each side. (Alternatively, broil eggplant under a preheated broiler about 3 inches from heat.) With a metal spatula transfer eggplant as grilled to a platter and keep warm, loosely covered.
- Cut an X in blossom end of each plum tomato. Have ready a bowl of ice and cold water. In a small saucepan of boiling water blanch tomatoes 10 seconds and transfer with a slotted spoon to ice water to stop cooking. Peel tomatoes and seed. Chop blanched and dried tomatoes. Mince onion and garlic.
- In a 10-inch heavy skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté onion, garlic, and pine nuts, stirring, until onion and pine nuts are golden. Add blanched and dried tomatoes and herbs and sauté, stirring, until liquid tomatoes give off is evaporated, about 3 minutes. Add goat cheese and Parmesan and cook, stirring, just until melted. Remove skillet from heat and season filling with salt and pepper.
- Put a generous tablespoon filling at wide end of an eggplant slice and roll up slice toward narrow end, enclosing filling. Make more roulades in same manner and arrange on a warm platter.
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KE tommy777
[email protected]Meh.
JOSEPH TARPLEY
[email protected]Not bad.
Emelda Mbewe
[email protected]I'll definitely be making this again.
Vidura Chamika
[email protected]Delicious!
Awkward Soprano
[email protected]I thought the recipe was easy to follow and the roulades turned out great. I will definitely be making them again.
Samkelo Ndlovu
[email protected]The eggplant was a bit tough, even after cooking it for the recommended time. I think I'll try cooking it for a bit longer next time.
Wael Abbas
[email protected]I found this recipe to be a bit bland. I added some extra herbs and spices to the filling and it was much better.
Feroz Jibon
[email protected]These roulades are a great way to use up leftover eggplant. They're also a healthy and flavorful meal.
Natalie Gwizo
[email protected]I love the versatility of this recipe. I've made it with different fillings, such as spinach and feta, and it's always delicious.
Zahid Miladi
[email protected]This was my first time making eggplant roulades, and they turned out great! I followed the recipe exactly and they were delicious.
Christian Dhieu
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The eggplant is tender and flavorful, and the filling is rich and satisfying.
Bile xassan Axmad
[email protected]These eggplant roulades were a hit at my dinner party! The combination of flavors was perfect, and the presentation was beautiful.