Eggplant Rolls with Goat Cheese, Roasted Pepper and Walnuts
by thehas
Eggplants lend themselves well to stuffing. This recipe is quite different; the eggplants are sliced, grilled and filled with a creamy mixture of goat cheese, roasted red bell peppers and walnuts.
You can use roasted red bell pepper from a jar or do the roasting yourself. If you do it at home.
Roast your own peppers by: Line the surroundings of a gas burner with aluminum foil (you’ll be thankful you did when the pepper starts dripping its sticky juices). Turn on the flame to medium-high and char the peppers on all sides until blackened and blistered all over, about 10 minutes. Use tongs to turn them as they can get very hot.
Place the peppers in a paper bag and close it, for about 15 minutes, to allow the peppers to sweat and their skin to become softer. Peel the skin off the peppers using your fingers. Discard the stem and seeds. Finely dice the peppers. Set aside.
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INGREDIENTS
- 1 large eggplant
- Olive Oil ; for brushing
- dash of salt & pepper
- 5 oz Soft goat cheese ; at room temperature
- 1 small garlic clove ; sliced
- 1 roasted red bell pepper, minced ; OR from jar
- 1/3 cup walnuts ; chopped
- 3-5 leaves Basil fresh chopped ; optional
- few slices crusty bread ; optional
INSTRUCTIONS
Makes 10-12 rolls
Cut off both ends of the eggplant and slice it thinly lengthwise. You should be able to obtain 10 to 12 slices, about 1/8-inch thick.
Brush the eggplant slices generously with olive oil on both sides. (Don’t skimp on oil or they won’t cook through.) Season with salt and pepper on both sides.
Heat a griddle pan on the stove over medium-high heat. Grill the eggplant slices until charred, 3 to 5 minutes per side. (I used a Panini press. It did the job nicely and cooked both sides at the same time.) Set aside to cool a bit.
Combine the goat cheese, garlic, roasted pepper and walnuts in a bowl. Season with salt and pepper, if you wish, and mix with a spoon.
To fill the eggplant slices, place about a tablespoon of the goat cheese mixture on the wider end of the eggplant and roll.
Garnish with minced basil and finely chopped walnuts, if you wish. Serve at room temperature with crusty bread.
NOTES
thehas
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (47g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 194 | ||
| Calories from Fat: 150 (77%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 16.7g | 22 % | |
| Saturated Fat 7.7g | 38 % | |
| Monounsaturated Fat 4g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 28mg | 9 % | |
| Sodium 182.8mg | 6 % | |
| Potassium 113.4mg | 3 % | |
| Total Carbohydrate 2.2g | 1 % | |
| Dietary Fiber 0.7g | 3 % | |
| Sugars, other 1.5g | ||
| Protein 10.2g | 15 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 194
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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