Grilled Aubergine Rolls with Soft Ripened Goat’s Cheese & Plum Tomato Salsa

by Marika Roseberg
0 comment
AuthorMarika RosebergCategoryDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time5 minsTotal Time15 mins
 1 aubergine
 300 g baby plum tomatoes
 150 g Soft Ripened Goat's Cheese (Chavroux Goat's Cheese Log)
 ¼ bunch of basil
 2 tbsp balsamic vinegar
 2 tbsp extra virgin olive oil
 1 tbsp minced chilli
 salt & pepper
 olive oil (for cooking)
Aubergine Rolls
1

Thinly slice aubergine into 12 slices. Brush both sides with olive oil.

2

Pre-heat grill or a grill pan and grill aubergines for 1-2 Minutes from each side or until soft.

3

Meanwhile, slice goats cheese, 12 baby plum tomatoes and finely chop a couple of basil leaves.

4

Pre-heat oven to 200°C/392°F. Place sliced tomatoes and a slice of goat's cheese in the middle of each of the cooked aubergine slices. Sprinkle with basil, season with salt & pepper and gently fold over the free edges creating a roll.

5

Place it on a baking sheet and bake for 5-7 Minutes or until golden & cheese has melted.

Spicy Tomato Salsa
6

Dice the remaining tomatoes, finely chop basil leaves. In a medium mixing bowl add tomatoes, basil, chilli and toss with balsamic vinegar, olive oil, salt & pepper.

7

Serve aubergine rolls topped with tomato salsa and some basil leaves. Enjoy!

Ingredients

 1 aubergine
 300 g baby plum tomatoes
 150 g Soft Ripened Goat's Cheese (Chavroux Goat's Cheese Log)
 ¼ bunch of basil
 2 tbsp balsamic vinegar
 2 tbsp extra virgin olive oil
 1 tbsp minced chilli
 salt & pepper
 olive oil (for cooking)

Directions

Aubergine Rolls
1

Thinly slice aubergine into 12 slices. Brush both sides with olive oil.

2

Pre-heat grill or a grill pan and grill aubergines for 1-2 Minutes from each side or until soft.

3

Meanwhile, slice goats cheese, 12 baby plum tomatoes and finely chop a couple of basil leaves.

4

Pre-heat oven to 200°C/392°F. Place sliced tomatoes and a slice of goat's cheese in the middle of each of the cooked aubergine slices. Sprinkle with basil, season with salt & pepper and gently fold over the free edges creating a roll.

5

Place it on a baking sheet and bake for 5-7 Minutes or until golden & cheese has melted.

Spicy Tomato Salsa
6

Dice the remaining tomatoes, finely chop basil leaves. In a medium mixing bowl add tomatoes, basil, chilli and toss with balsamic vinegar, olive oil, salt & pepper.

7

Serve aubergine rolls topped with tomato salsa and some basil leaves. Enjoy!

Grilled Aubergine Rolls with Soft Ripened Goat’s Cheese & Plum Tomato Salsa

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