How to Cook Delicious Grilled Eggplant Roulade with Goat cheese and Sundried Tomato

Grilled Eggplant Roulade with Goat cheese and Sundried Tomato. Meanwhile, toss the chopped tomatoes with the minced herbs and mix with just a little salt and pepper to taste. In the last couple minutes of cooking, sprinkle each eggplant slice with a few crumbles of goat cheese and cook so that the cheese begins to soften. Remove the slices, top with the tomato.

Grilled Eggplant Roulade with Goat cheese and Sundried Tomato Drain the sun-dried tomatoes and chop finely. Mix the goat cheese with the tomatoes and crumble the feta into the mixture. Spread tomato sauce on the bottom of a baking dish. You can cook Grilled Eggplant Roulade with Goat cheese and Sundried Tomato using 8 ingredients and 4 steps. Here is how you cook it.

Ingredients of Grilled Eggplant Roulade with Goat cheese and Sundried Tomato

  1. You need 25 of Whole Eggplant (Sliced /grilled).
  2. It's 7 1/2 of Feta Cheese.
  3. Prepare 16 lb of Goat Cheese.
  4. Prepare 6 cup of Sundried Tomato (rehydrade about 30 minute and Chop).
  5. You need 4 1/2 cup of Basil (rough chp).
  6. It's 1/2 cup of salt.
  7. You need 1 cup of garlic chopped.
  8. You need 738 of PCS (Julienne) Roasted Red Pepper).

Dip each roulade in the beaten egg and then roll in the breadcrumbs to coat evenly. The sharp goat cheese melted on the tongue perfectly with the creamy eggplant, and the herbs and vinegar added a robust flavor. 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. Grill this eggplant, tomato and goat cheese sandwich to perfection.it makes a delicious meatless meal. —Jennifer Jaras, Corona, California.

Grilled Eggplant Roulade with Goat cheese and Sundried Tomato step by step

  1. 1 Peel and slice eggplant 1/4inch thick..
  2. Grilledplant Slices on fire grill,both side..
  3. Mix cheese, Basil, and seasoning in the mixing bowl..
  4. Role eggplant with filling using a 1/2 oz scoop and a red pepper slice for garnish..

Sundried tomatoes weren't the right choice in this case. If it had been a vegetable with goat cheese I would have given this two thumbs up. The goat cheese was not creamy, or flavorful for that matter. The sundried tomatoes were mere flakes, again, with no flavor at all. Place the eggplants side-by-side on a serving platter.