Eggplant Roll Ups

By Taraespo

Ingredients

• Dressing:
• 1-2 Eggplants (you need 8 planks - cut 1/4" thick 3-4" wide)
• Olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp Italian parsley, chped
• 4 oz goat cheese
• 2 c. plum tomatoes, chpd coarsely
• 1/2 c. finely chpd fresh basil
• 1/3 c. toasted pine nuts
• 3 T. olive oil
• 2 tsp fresh lemon juice
• 1 tsp balsamic vinegar
• 1/2 tsp minced fresh thyme
• 1/4 tsp kosher salt
• 1/2 tsp pepper

Preparation

Step 1

Brush eggplant planks with olive oil, salt and pepper. Grill over direct heat until tender, about 5-7 minutes. Turn and baste with more olive oil halfway through. Set aside to cool.

Mix together the parsley and the goat cheese. Spread 1 T. evenly over one side of each plank. Starting at one end, roll up the eggplant. Arrange on platter, cut side up and surround with the tomatoes.

Whisk together the dressing ingredients and drizzle over the eggplant (you may not need to use all of it). Garnish with fresh basil and pine nuts and serve at room temp