Eggplant rolls with goat cheese and basil

Name: Eggplant rolls with goat cheese and basil
Ingredients: 1 medium eggplant (300 g); 1 tablespoon oil; 1/2 teaspoon ground pepper; 300 g goat cheese; 1 medium red bell pepper (150 g); 15-20 fresh basil leaves

Appetizers - Eggplant rolls with goat cheese and basil by Minodora E. - Recipia

Eggplant rolls with goat cheese and basil spend no more than a minute per side on the grill pan. Goat cheese, red pepper and basil sit in the middle of tender rolls, with the filling visible at the ends. I brush the slices with a pastry brush, just enough for them to glisten slightly. Preparation: 15 minutes. Cook: 2 minutes. Rest: 10 minutes. Total time: 27 minutes. Servings: 4. About 300 kcal and 16 g protein per serving.

Ingredients

1 medium eggplant (300 g)
1 tablespoon oil
1/2 teaspoon ground pepper
300 g goat cheese
1 medium red bell pepper (150 g)
15-20 fresh basil leaves

Preparation

1. Cut the eggplant lengthwise into slices about 5 mm thick. 2. Brush the slices with the tablespoon of oil and sprinkle with the pepper. 3. Brown the slices in the grill pan, no more than 1 minute per side, until grill marks appear and they soften slightly. 4. Arrange them on a plate and leave to cool for 10 minutes. 5. Divide the goat cheese into portions, cut the pepper into strips and chop the basil. Put a piece of cheese, a few pepper strips and a little basil on each slice, then roll it up.

Notes

Larger eggplants usually have wider slices, while very small ones make short rolls; choose one that's firm, with no soft spots. If the eggplant is thick, keep the slices close to the same thickness, since thinner ones soften faster on the grill. The raw pepper should be crisp; if it seems soft, cut the strips narrower so they don't stick out of the roll. For a double batch, I grill in two batches so I don't crowd the slices. The rolls keep covered in the fridge for up to 3 days. I serve them with toast; the goat cheese can be replaced with 300 g feta, and the dish contains dairy.