Friday, 7 November 2008

Aubergine and Goat's Cheese Rolls


  • 3 large aubergines, sliced length wise

  • 4 tablespoons olive oil

  • 200g goat's cheese

  • 50g fresh sage, finely chopped

  • Freshly ground black pepper

  • 12 to 16 cocktail sticks


  1. Use a brush (or your fingers) to coat the sliced of aubergine with the oil

  2. Grill the aubergine slices under a grill for 5 minutes or so each side, until nicely golden brown

  3. While waiting for the aubergine slices to cool, mix the goat's cheese with the sage and add freshly ground black pepper to taste

  4. Carefully make the rolls by placing a teaspoon of the goat's cheese mixture into the center of an aubergine slice and roll it up, using a cocktail stick to hold it rolled up

  5. Bake in an 180 degree oven for 12 to 15 minutes

Serves 4 people. Serve immediately after cooking as they go a bit limp when they cool.

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