Grilled Eggplant Roulades Olivo Food

GRILLED EGGPLANT ROULADE WITH BALSAMIC GLAZE

Steps:

• Preheat the grill to medium-high heat.
• Add the balsamic to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
• Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
• Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
• Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3 to 4 minutes. Remove the roulades from the grill to a serving platter.
• Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula, a drizzle of olive oil and the balsamic reduction.

GRILLED EGGPLANT ROULADE WITH BALSAMIC GLAZE

Steps:

• Preheat the grill to medium high heat.
• Add the balsamic vinegar to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
• Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
• Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
• Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3-4 minutes. Remove the roulades from the grill to a serving platter.
• Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula(or spinach or curly endive), a drizzle of olive oil and the balsamic reduction. Enjoy!

GRILLED EGGPLANT

Steps:

• Rinse and dry the eggplants. Trim off end pieces. Slice them, lengthwise into 1/2 inch thick slices. Brush each slice with oil and salt; grill until both sides are colored and tender. Remove and season with salt and pepper.
• For a second time around idea - grill extra, chop up and toss with some seeded chopped plum tomatoes and torn basil leaves to taste. Dress with a mustard vinaigrette.

GRILLED VEGETABLE AND GOAT CHEESE ROULADE

Steps:

• Lightly grill eggplant, squash and zucchini. Blacken peppers on grill, place in paper bag for a few minutes, then remove the blackened skin, seeds and slice. On a sheet of plastic wrap layer eggplant, zucchini, squash and peppers. Mix goat cheese and sour cream and spread a thin layer on top of vegetables. Roll. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces.