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)
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Units: US | Metric
- 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
- 1Stir together softened Chevre with chopped herbs set aside.
- 2Heat grill (or grill pan) until hot.
- 3Cut eggplant lengthwise into 8 (1/3-inch-thick) slices.
- 4Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
- 5Grill 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.
- 6While warm spread with the cheese mixture (a little goes a long way).
- 7Roll eggplant up from the short end.
- 8Whisk together the oil and vinegar, season with salt and pepper.
- 9Toss salad greens with just enough oil and vinegar to coat.
- 10Divide salad greens on to 4 chilled plates, place two roulades on top of the salad and drizzle with additional oil and vinegar mixture.
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Nutritional Facts for Eggplant (Aubergine) Chevre Roulade over Mesclun
Serving Size: 1 (236 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 519.3
- Calories from Fat 441
- Total Fat 49.0 g
- Saturated Fat 13.2 g
- Cholesterol 30.8 mg
- Sodium 354.2 mg
- Total Carbohydrate 11.9 g
- Dietary Fiber 4.9 g
- Sugars 6.7 g
- Protein 10.0 g
The following items or measurements are not included: