Prep 5 mins
Cook 15 mins
If you're not a fan of goat cheese, you can substitute ricotta in the same amount. This is a great do-ahead first course or salad course for a dinner party. Just don't dress the greens ahead of time. Servings size is for a first course (two roulades per person)
- 1 (1 1/4 lb) eggplants
- 3 tablespoons olive oil
- 1 (5 1/2 ounce) package chevre cheese, softened at room temperature
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon salt
- 1⁄4 cup balsamic vinegar
- 1⁄2 cup extra virgin olive oil
- 4 cups loosely packed mesclun
- Stir together softened Chevre with chopped herbs set aside.
- Heat grill (or grill pan) until hot.
- Cut eggplant lengthwise into 8 (1/3-inch-thick) slices.
- Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
- Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
- While warm spread with the cheese mixture (a little goes a long way).
- Roll eggplant up from the short end.
- Whisk together the oil and vinegar, season with salt and pepper.
- Toss salad greens with just enough oil and vinegar to coat.
- Divide salad greens on to 4 chilled plates, place two roulades on top of the salad and drizzle with additional oil and vinegar mixture.