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Grilled Eggplant Rolls

A web-exclusive recipe from Italian Cooking and Living

  • 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

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana