Eggplant Roll-Ups


Serves: 4
Total Calories: 129

Ingredients

4 slices Japanese eggplant, about 1/4 inch thick each and 6 to 7 inches long
See
extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

1 teaspoon finely chopped fresh Italian parsley
4 ounces soft goat cheese
2 cups coarsely chopped ripe tomatoes

FOR THE DRESSING:
3 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon juice
1 teaspoon balsamic vinegar
1/2 teaspoon minced fresh thyme
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1/4 cup finely chopped fresh basil

Directions:

Brush or spray both sides of the eggplant slices with olive oil and season with the salt and pepper. Grill over Direct Medium heat until tender, 5 to 7 minutes, turning and basting with oil once halfway through grilling time. Remove from the grill and allow to cool.

Mix together the parsley and goat cheese. Spread 1 tablespoon evenly over one side of each eggplant slice. Starting at one end, roll up the eggplant. Arrange the roll-ups on a platter or individual plates. Surround with the tomatoes.

TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.

Drizzle the dressing over the eggplant roll-ups (you may not need to use all of it). Garnish with the basil. Serve at room temperature.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 129
Calories from Fat: 81

This Eggplant Roll-Ups recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.


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