Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, grilled eggplant roulade with goat cheese and sundried tomato. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

All Reviews for Grilled Eggplant, Tomato and Goat Cheese. I followed other reviewers suggestions and grilled each eggplant slice, then topped with fresh basil, goat cheese, and finally a tomato slice. Sometimes the simplest thing are the best.

Grilled Eggplant Roulade with Goat cheese and Sundried Tomato recipe is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Grilled Eggplant Roulade with Goat cheese and Sundried Tomato recipe is something which I have loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook grilled eggplant roulade with goat cheese and sundried tomato using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Grilled Eggplant Roulade with Goat cheese and Sundried Tomato: recipe

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

Cook's note: Plating the eggplant salad this way allowed the cheese to stay bright white. The salt and pepper showed up on it. This delicious recipe for Grilled Eggplant, Tomato and Goat Cheese Sandwiches are a big time favorite. Combine chopped tomatoes, chopped fresh basil and red wine vinegar in a small bowl.

Instructions to make Grilled Eggplant Roulade with Goat cheese and Sundried Tomato: recipe

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.

Season mixture to taste with salt and pepper. I like to serve these eggplant stacks with grilled steak or chicken but these tasty stacks are good enough all on their own. The combination of the basil oil drizzled on the layers of eggplant with the goat cheese and tomato work so well together. You can't go wrong if you want to use feta instead of. The sharp goat cheese melted on the tongue perfectly with the creamy eggplant, and the herbs and vinegar added a robust flavor.

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