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Roasted Eggplant, Capsicum & Goats Cheese Roulade
By Andy | October 28, 2008
Roasted Eggplant, Capsicum & Goats Cheese Roulade
Serves 4
Prep time : 10 minutes
Cooking time : 20-60 minutes depending on options chosen.
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Ingredients
2 eggplants, washed and cut into thin strips lengthwise.
3 large red capsicums. Or buy around 250 grams of chargrilled capsicum in olive oil.
200 grams marinated soft goats cheese.
2 cloves of garlic, crushed.
1/2 cup basil leaves.
Olive oil for frying.
Salt & pepper to season.
Method
Preheat oven to 200C.
Rub capsicums with a little olive oil, place on oven tray and roast for 30-40 minutes turning regularly. We are trying to crisp the skin, if they start burning cover them with foil.
When cooked, remove from oven and place in a glass bowl and cover until cool enough to handle.
Attempting to keep the capsicum flesh intact, remove skin and deseed.
Heat a grill pan over medium heat and add 1/2 cm of oil. When the oil is hot add the eggplant slices in a single layer and cook until soft and golden.
Eggplant absorbs a lot of oil, so add oil if necessary to the pan. Allow to cool, standing on absorbent paper.
Drain goats cheese and remove any garnishings used in the marinade.
In a bowl use a fork to cream the cheese with the garlic.
Layout a sheet of wax paper about 50 cm long, then top it with a sheet of cling wrap.
Layer the eggplant slice evenly until you have a 30×40cm oblong shape built up. It is important that there are no gaps visible in the eggplant when you are finished layering.
Top with roasted capsicum, again ensuring there are no gaps.
Scatter the basil leaves over the capsicum, season lightly with salt and pepper.
Lay the goats cheese along one of the long edges.
Using the wax paper to assist, begin to roll the veggies over the goats cheese.
Peel back the cling wrap and was paper, and proceed to finish rolling.
Use cling wrap to hold the veggies in a roll, twist both ends so it is tightly wrapped.
Refrigerate for 2-4 hours, or until firm.
Serving
Remove cling wrap and cut into 2cm thick slices. Serve with salad and crusty bread.
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Topics: Entrees, Vegetarian |
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