Eggplant Rolls With Garlic-Herb Cheese Recipe
Ingredients
| Eggplants | 2 Medium | |
| Salt | 1 Teaspoon | |
| 1/2 pound regular or light garlic-herb cheese, softened | ||
| Marinade | ||
| Raspberry vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), minced | |
| 1 tablespoon herbes de | ||
| Provence, fines herbes, or desired blend of dried herbs | ||
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
To Prepare Eggplant: Peel eggplant and slice lengthwise into 3/8-inch slices.
Place on paper towels, sprinkle with salt and let stand for at least 30 minutes.
Pat dry.
Preheat oven to 375°F.
Line 2 baking sheets with parchment paper or heavy foil; grease or spray with cooking spray.
Place eggplant slices on baking sheets and bake for 10 to 14 minutes, turning after 6 minutes, until slices are soft enough to roll.
Loosen bottoms with a spatula and leave on sheets to cool to room temperature.
To Assemble: Spread each slice of eggplant with about 2 teaspoons cheese.
Roll up jelly-roll fashion.
Place, seam side down, in a shallow glass dish.
To Marinate: In a small bowl, whisk together vinegar, oil, garlic, herbs, and salt and pepper to taste.
Pour over eggplant rolls, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
Place on paper towels, sprinkle with salt and let stand for at least 30 minutes.
Pat dry.
Preheat oven to 375°F.
Line 2 baking sheets with parchment paper or heavy foil; grease or spray with cooking spray.
Place eggplant slices on baking sheets and bake for 10 to 14 minutes, turning after 6 minutes, until slices are soft enough to roll.
Loosen bottoms with a spatula and leave on sheets to cool to room temperature.
To Assemble: Spread each slice of eggplant with about 2 teaspoons cheese.
Roll up jelly-roll fashion.
Place, seam side down, in a shallow glass dish.
To Marinate: In a small bowl, whisk together vinegar, oil, garlic, herbs, and salt and pepper to taste.
Pour over eggplant rolls, cover with plastic wrap, and refrigerate for at least 2 hours or overnight.
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