Thin slices of aubergine are chargrilled on the barbecue and rolled up with a filling of goat cheese and roasted red peppers. A quick and colourful summer starter!
More, more, I want more! This is worthy of 10 stars! I wasn't sure what size eggplant to use - the one I used was about a medium size. I didn't use all of it, probably about 2/3 of it. I ended up slicing up 10 slices using my mandolin. The mandolin ensures even slices and is such a time-saver. Next time I will do about 12 slices (3 rollups per person)because I had a bit of goat cheese left over. I used a 12oz jar of roasted red peppers (there were 2 peppers in the jar), since I couldn't find canned. If you don't feel like dicing the peppers, you could also just cut them in strips and lay a couple down the middle of each slice of eggplant. The flavor of these is PERFECT, and this comes together easily. The first few I tried were warm, and then I later tried a couple that were room temp. Both delicious! Very impressive appetizer or side for company! Thank you BUSYBEE25 for the fabulous recipe! - 01 Jul 2015 (Review from Allrecipes US | Canada)
Had to substitute cream cheese for the goat cheese. Thanks for teaching us how to grill eggplant. We added garlic and Asiago cheese. Looks as elegant as it tastes. - 27 Sep 2015 (Review from Allrecipes US | Canada)
Easy to make and tastes great. Don't cut the eggplant too thin because it gets thinner as you grill it and can tear when you spread the goat cheese on it. I made it just like the recipe said, then, with the leftovers, I added tomato sauce and fresh basil which was delicious! - 08 Aug 2016 (Review from Allrecipes US | Canada)