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Place some of the cheese filling in the center and cover with some basil leaves. Roll up the eggplant and place in the baking dish. In this way, prepare all the rolls.
You can cook Grilled Eggplant Roulade with Goat cheese and Sundried Tomato using 8 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Grilled Eggplant Roulade with Goat cheese and Sundried Tomato
- Prepare 25 Whole Eggplant (Sliced /grilled).
- You need 7 1/2 Feta Cheese.
- Prepare 16 lb Goat Cheese.
- It's 6 cup Sundried Tomato (rehydrade about 30 minute and Chop).
- Prepare 4 1/2 cup Basil (rough chp).
- Prepare 1/2 cup salt.
- Prepare 1 cup garlic chopped.
- It's 738 PCS (Julienne) Roasted Red Pepper).
Cover eggplants with with goat cheese, sun-dried tomatoes, and half of the red onion. Remove from oven and top with the rest of the red onion and chives. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Arrange half of the eggplant slices on a tray.
Grilled Eggplant Roulade with Goat cheese and Sundried Tomato instructions
- 1 Peel and slice eggplant 1/4inch thick..
- Grilledplant Slices on fire grill,both side..
- Mix cheese, Basil, and seasoning in the mixing bowl..
- Role eggplant with filling using a 1/2 oz scoop and a red pepper slice for garnish..
Grilled Eggplant Roulade with Goat cheese and Sundried Tomato - Place a slice of tomato and a slice of goat cheese on. Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer. GRILLED EGGPLANT, GOAT CHEESE, AND SUNDRIED-TOMATO BURGER WITH BALSAMIC VINAIGRETTE AND COOKED TOMATO RELISH "This recipe is from talented chef and friend Peter Gordon, the man said to have brought 'fusion' cooking to Britain. Read Also Recipes