Easiest Way to Make Yummy Grilled Eggplant Roulade with Goat cheese and Sundried Tomato

Grilled Eggplant Roulade with Goat cheese and Sundried Tomato. All Reviews for Grilled Eggplant, Tomato and Goat Cheese. I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. Meanwhile, toss the chopped tomatoes with the minced herbs and mix with just a little salt and pepper to taste.

I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of. You can have Grilled Eggplant Roulade with Goat cheese and Sundried Tomato using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Grilled Eggplant Roulade with Goat cheese and Sundried Tomato

1. It’s 25 of Whole Eggplant (Sliced /grilled).
2. You need 7 1/2 of Feta Cheese.
3. It’s 16 lb of Goat Cheese.
4. Prepare 6 cup of Sundried Tomato (rehydrade about 30 minute and Chop).
5. Prepare 4 1/2 cup of Basil (rough chp).
6. It’s 1/2 cup of salt.
7. Prepare 1 cup of garlic chopped.
8. Prepare 738 of PCS (Julienne) Roasted Red Pepper).

Remove the eggplants from the oven and make roulades with them by rolling the eggplants together with the cheese slices. Season the roulade with the oregano. On the side, prepare the tomato sauce, letting the Polpa Fine Tomato Pulp get flavored by a hint of extra-virgin olive oil and a clove of. Drain the sun-dried tomatoes and chop finely.

Grilled Eggplant Roulade with Goat cheese and Sundried Tomato step by step

1. 1 Peel and slice eggplant 1/4inch thick..
2. Grilledplant Slices on fire grill,both side..
3. Mix cheese, Basil, and seasoning in the mixing bowl..
4. Role eggplant with filling using a 1/2 oz scoop and a red pepper slice for garnish..

Mix the goat cheese with the tomatoes and crumble the feta into the mixture. Spread tomato sauce on the bottom of a baking dish. Place the eggplants side-by-side on a serving platter. Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it.