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Latest Comments

Stuffed and Rolled Eggplant Tapas

This is a fantastic appetizer recipe! You might not think of it for bowl games and football, but it's really wonderful any time at all...much better than a bowl of chips and dip.

Serves: 2

  • 1 medium eggplant, about 1 pound
  • salt
  • olive oil for brushing
  • 6 ounces goat cheese, softened
  • 1 pinch each: thyme, rosemary, salt, freshly ground pepper to taste
  • 4 ripe plum tomatoes
  • 4 to tablespoons extra-virgin olive oil
  • 1/4 cup minced fresh basil
  • 6 leaves of argula or watercress 6 leaves of basil, for garnish
  1. Prepare a charcoal grill or heat broiler. Cut eggplant lengthwise into slices each 1/4 inch thick or thinner, there should be at least 6 inner slices, discard the slices with lots of skin.
  2. Sprinkle with salt on both sides, let drain on paper toweling while grill heats. Pat eggplant dry and brush lightly with oil.
  3. Grill or broil, 4 inches from heat source, until eggplant is golden on both sides and tender, about 10 minutes. Cool.
  4. Mix goat cheese in small bowl with thyme, rosemary, salt and pepper. Spread cheese mixture evenly over eggplant slices and then roll up. Finely dice tomatoes and mix with olive oil to taste, minced basil, salt and pepper.
  5. Divide tomato mixture between two plates. Top each plate with three eggplant rolls. Garnish with arugula and basil leaves.

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