Veggie Roll-Ups Part Two: Eggplant Basil Roll-Ups

These appetizers taste sort of like deconstructed Eggplant Parmesan, but with goat cheese instead.  So easy to make but your guests will be impressed.  They are best when served room temperature.  Don’t chill them.

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Eggplant Basil Roll-Ups

1 large Eggplant

4 oz. Goat Cheese, softened

1-2 T Extra Virgin Olive Oil

Whole Basil Leaves

Marinara Sauce or Red Bell Pepper Sauce for Dipping

Peel the eggplant and slice into about 14-16 thin slices. 

Oil your barbeque or grill pan well with cooking oil and grill the slices about two minutes per side.  You want nice grill marks. 

While the slices cool, mix the goat cheese with the olive oil until very soft.  Place ½ teaspoon down the center of each slice, top with one basil leaf, and roll up. 

Arrange on a pretty plate and serve with marinara or red bell pepper sauce (preferable homemade) for dipping.  Sprinkle with grated parmesan cheese and dried oregano.

This is a hearty little hors d’oeuvre, but if you’d like to make it even more substantial, add a little piece of prosciutto on top of the cheese then top with the basil leaf and roll.

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Hope you enJOY this recipe to help celebrate National Fruit & Vegetable Month!