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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I served this as a starter once and it was a success. Hope you all enjoy it! Ingredients:
1 large eggplant |
4 tbsp olive oil |
3 tbsp fresh basil, finely chopped |
1 tbsp sun-dried tomato paste |
1/2 pound soft goat's cheese |
4 tbsp fresh white breadcrumbs |
2 tbsp grated parmisan cheese |
Directions:
1. Preheat the oven. Trim the stalk off the eggplant and discart. Cut the eggplant lenghtways into eight thin slices and arrange in one layer on a lightly oiled baking sheet. Brush lightly with olive oil and season. Roast for 15 min until the eggplant is soft enough to roll up. Cool for 10 min.
2. Mix the chopped basil and tomato paste in a bowl. Spread each eggplant slice with a little goat's cheese, then some of the sun-dried tomato paste mix, leaving a small border all around. Roll up the slices and put into an oiled baking dish with the ends tucked underneath - don't worry if a little of the cheese and tomato stuffing spills out.
3. Combine the breadcrumbs and the grated parmisan. Brush the eggplant rolls with the remaining olive oil and sprinkle over the breadcrumb mix. Cover the dish with foil and cook for 5 min. Remove the foil and continue to cook for 10 min until golden brown.
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