Recipe For Roules d’Aubergines au Chevre (Goat Cheese Eggplant Rollups)


I had half a tray of ice cubes left of my pistachio pesto and 2 beautiful eggplants. We had a very nice sunny day today in Northern California. I wanted to make something light and fresh. The roulés d’aubergines au chèvre are a good starter course.

1. Info for Roules d’Aubergines au Chevre (Goat Cheese Eggplant Rollups)

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 6
  • Calories: unavailable

2. Ingredients for Roules d’Aubergines au Chevre (Goat Cheese Eggplant Rollups)

  • 2 purple aubergines
  • 5 g goat cheese
  • 4 Tbs plain whole yogurt
  • 2 Tbs Whole milk
  • 2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp white peppercorn, freshly ground
  • 6 Tbs pistachio pesto
  • 1 red bell pepper, charred, peeled, seeded
  • 1 Tbs roast garlic puree
  • 2 Tbs avocado oil
  • 6 Tbs simple tomato sauce
  • 2 drop Tabasco
  • 2 Tbs capers
  • 1/2 tsp peppercorns, freshly ground for sauce
  • 6 Tbs lemon vinaigrette

3. Directions:

  1. Slice the eggplants lengthwise in 5 pieces. Layer a cookie sheet o top of a cooling rack, then place the eggplant slices on top. Sprinkle salt and let sit for 1/2 hour. Pat dry with kitchen towel.
  2. Brush a hot griddle pan with oil. Drizzle oil on the eggplant slices, then place the slices on the griddler, cook until you get grill marks (about 4 minutes on each side). Remove from the heat and transfer on a plate. Let cool down.
  3. In a mixing bowl, soften the goat cheese with yogurt and milk. Season with garlic powder, salt and pepper.
  4. Spread an even coat of the goat cheese mixture on each slice of grilled eggplant. Add another thin layer of pistachio pesto. Carefully roll up the eggplant tightly. Secure with a toothpick if the eggplant does not roll properly.
  5. In food processor, place sliced bell pepper (reserve a little for decoration at the end), garlic puree, avocado oil, tomato sauce and tabasco. Run the machine for about 1 minute. Season with salt and pepper.
  6. On a long serving platter, pour the bell pepper sauce then place each eggplant rollups, garnish with capers and the remaining sliced bell pepper. Finish with some vinaigrette.
  7. Bon appétit!

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