Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, grilled eggplant roulade with goat cheese and sundried tomato. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
All Reviews for Grilled Eggplant, Tomato and Goat Cheese. I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. Sometimes the simplest thing are the best.
Grilled Eggplant Roulade with Goat cheese and Sundried Tomato is one of the most well liked of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Grilled Eggplant Roulade with Goat cheese and Sundried Tomato is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have grilled eggplant roulade with goat cheese and sundried tomato using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Grilled Eggplant Roulade with Goat cheese and Sundried Tomato:
- Prepare Whole Eggplant (Sliced /grilled)
- Prepare Feta Cheese
- Take Goat Cheese
- Make ready Sundried Tomato (rehydrade about 30 minute and Chop)
- Get Basil (rough chp)
- Prepare salt
- Make ready garlic chopped
- Get PCS (Julienne) Roasted Red Pepper)
Although it all worked excellent together, I have an inclination that an herb goat cheese would heighten the flavor even more, which adds another roll-up on my. Place the eggplants side-by-side on a serving platter. Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it.
Instructions to make Grilled Eggplant Roulade with Goat cheese and Sundried Tomato:
- 1 Peel and slice eggplant 1/4inch thick.
- Grilledplant Slices on fire grill,both side.
- Mix cheese, Basil, and seasoning in the mixing bowl.
- Role eggplant with filling using a 1/2 oz scoop and a red pepper slice for garnish.
I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of. Drain the sun-dried tomatoes and chop finely. Mix the goat cheese with the tomatoes and crumble the feta into the mixture.
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