Grilled Eggplant & Goat Cheese Rolls

So, with Memorial Day being the unofficial grilling holiday for people nationwide, I found this would be an appropriate time to share my number one favorite recipe for any summer BBQ. Now I know Anthony’s got the meat lovers needs covered, so this recipe is for all you vegetarians out there BUT should not be shunned by fans of the Smokeshow either! It can be loved by us all.

Ok, so here’s what you’re going to need:

1/3 a cup of olive oil

4 tbsp balsamic vinegar

Salt & Pepper

2 large eggplants

4 oz or so of spreadable goat cheese (“Chevre”)

Nothing too complicated…

Preparing the Eggplant

Start by cutting off the ends. Use a large knife to make a slice, the long way, down the center of the eggplant. Stand up each half on a cutting board and slice downwards, making slices that are about 1/4 of an inch thick. Don’t worry if the slices aren’t perfect! Believe me, I usually ended up with a few shredded ones, but they all taste great in the end.

Once you have all the eggplant sliced up, it’s time to get rid of some of those bitter juices lurking in this vegetable. Place the slices on pieces of paper towel and generously salt each side. Allow them to sit for about 10 minutes and you will see the dark juices on the paper towel as they come out. After 10 minutes rinse each in cold water, pat dry, and place in a large glass pan or any container they all can fit in.

Eggplant

All salted up, getting rid of those bitter juices

Mix together the olive oil, balsamic, and a few dashes of salt and pepper. Brush this mixture on each side of the slices and place them all together in the pan. Chill in the fridge for at least 15 minutes, and up to a few hours.

Marinating

Eggplant marinating in the balsamic and oil

Grill Time!

Get the grill fired up to medium heat and throw the slices on there, brushing any extra olive oil mixture on them. Sometimes I even mix up a bit more if they are sticking or seem dry. Let them cook for about 5 minutes or so on each side until they start getting tender and have definite grill lines forming. Depending on the grill this step may take more or less time, just trust your judgement.

on the grill

Eggplant grilling up nicely!

Cheese Em and Roll Em

Once they’re done grilling, remove them from heat and allow them to cool for a bit, just so the cheese doesn’t get too  melty. You can even throw them in the fridge for a bit. When they’re ready, take a slice at a time, spread a bit of goat cheese on the widest end, and roll it up!

Goat Cheese

Mmm goat cheese…

Goat cheese is my ultimate favorite, and I even consider it to be one of my top 3 favorite foods of all time, so anyone out there scared to try it, just give it a go, I command you to.

Note: Sometime they can fall apart a bit while rolling, or maybe they are too stiff, but don’t worry! It all tastes delicious and you will know what changes to make next time you grill up these tasty treats.

Finished Rolls

All rolled up and ready for tasting!

One thought on “Grilled Eggplant & Goat Cheese Rolls

  1. Katie. This is Great. I'm getting eggplant after work just to make it! Plus its wonderful with the hot weather & the sun for grilling!

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