• 1 large Japanese eggplant
• 1 tablespoon extra-virgin olive oil, plus extra for brushing eggplant
• salt and freshly ground pepper
• 4 ounces goat cheese
• 2 tablespoons heavy cream
• 10 asparagus spears, grilled
• 10 leaves fresh basil

Slice off eggplant stem. Cut eggplant lengthwise into 1/16-inch-thick slices. Brush slices with olive oil and season with salt and pepper. Grill over high heat, about 3 minutes per side. Meanwhile, mix goat cheese with cream, oil, salt and pepper until smooth. Cover grilled eggplant slices with a thin layer of cheese mixture. On the stem end of the strip, lay 1 asparagus spear so the tip sticks out about 1 inch. Cut stalk even with bottom of slice. Place a basil leaf lengthwise on the eggplant slice so that its side sticks out over the edge. Starting with asparagus end, carefully roll up. Serves 6 as an appetizer

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