Grilled Stuffed Eggplant Rolls
These savory grilled slices of eggplant rolled around a cheese filling studded with roasted red peppers are perfect for grilling season. Grill these thin slices of eggplant off after you preheat your grill to serve as an appetizer or salad course while your meat is grilling.
For this recipe long, slender eggplants are best, they have fewer seeds and the thin slices will hold their shape better when grilled. The cheese filling can be adapted to use whatever fresh herbs you have on hand.
2 tablespoons olive oil
1 tablespoon lemon juice
l clove garlic, mashed
2 eggplants, unpeeled
¼ teaspoon salt
1 container cream style cottage cheese
¼ cup sour cream
¼ cup roasted red peppers, diced
2 green onions, finely minced
2 tablespoons finely minced fresh herbs (basil, Italian parsley or tarragon work well)
Salt & pepper to taste
Combine the olive oil, lemon, garlic and salt. Slice the eggplants (do not peel) in thin slices, lengthwise. Place the slices on a large plate or shallow baking dish and pour the olive oil mixture over all making sure both sides of each slice are coated.
Preheat grill till very hot. Quickly grill the slices on both sides just until eggplant is seared but not mushy. Remove the slices and cool in a single layer on a cookie sheet while preparing the filling. The slices can be refrigerated at this point till ready to serve.
Prepare the cheese filling by combining the remaining ingredients in a food processor. Pulse several times to form a chunky spread. The mixture may also be mashed with a sturdy fork or potato masher.
To serve, spoon the cheese spread evenly across each slice and roll up. Makes about 6- 8 rolls depending on size of the eggplants.