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    You are in: Home / Recipes / Eggplant (Aubergine) Chevre Roulade over Mesclun Recipe
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    Eggplant (Aubergine) Chevre Roulade over Mesclun

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    CHRISSYG's Note:

    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
      Stir together softened Chevre with chopped herbs set aside.
    2. 2
      Heat grill (or grill pan) until hot.
    3. 3
      Cut eggplant lengthwise into 8 (1/3-inch-thick) slices.
    4. 4
      Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
    5. 5
      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.
    6. 6
      While warm spread with the cheese mixture (a little goes a long way).
    7. 7
      Roll eggplant up from the short end.
    8. 8
      Whisk together the oil and vinegar, season with salt and pepper.
    9. 9
      Toss salad greens with just enough oil and vinegar to coat.
    10. 10
      Divide salad greens on to 4 chilled plates, place two roulades on top of the salad and drizzle with additional oil and vinegar mixture.

    Ratings & Reviews:


    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:


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