I love this time of year. Okay… clarification. I absolutely loathe and despise the weather. The heat and humidity is murder. But I love the produce!
Our tomato plants are doing well – the squirrels are having a feast – and our neighbor is keeping us supplied with zucchini and eggplant. I am the neighbor who welcomes produce with open arms. I do not run and hide when I see you walking down the street with a bag of zucchini. I run out to greet you. You have stuff you grew in your yard? I’m here for ya!
So… we we’ve been looking at a perfect eggplant for a couple of days. Wasn’t sure what I wanted to do with it. This afternoon I was looking at the basket with our summer bounty and eggplant wrapped around tomato sticks popped into my mind. I took it a step further and added some pecorino romano and fresh basil, but that was about it. Eggplant Roulade was born.
A mandoline really helps here with the cutting of the eggplant, but a sharp knife will work, too.
Eggplant Roulade
- eggplant
- olive oil
- garlic powder
- plum tomatoes
- basil
- pecorino romano cheese
- salt and pepper
Slice eggplant lengthwise no more than 1/4″ thick. Lightly brush each side with olive oil, sprinkle with garlic powder, salt, and pepper, and broil about 2 minutes. Flip the slices over and broil another 2 minutes. Allow to cool.
Slice roma tomatoes lengthwise into matchstick-sized pieces. Shred fresh basil – about 1 leaf per roulade. Shred enough cheese for about 1 tbsp per roulade.
Sprinkle cooled eggplant with cheese and then basil.
Take a pinch of tomatoes and place along the top of the widest end of the eggplant slice.
Carefully roll and place seam-side down in a broiler-proof pan.
Broil until cheese melts and they are heated through.
These were fun. Great flavor and a great way to experience the flavors of summer!
I grilled a pork tenderloin to serve along with these. Marinated in red wine, olive oil, garlic, and Italian seasoning.
Now… If only the temperature would drop and the humidity would go away…..