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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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COOKING FRESH

EGGPLANT AND CHEVRE ROULADE

EGGPLANT AND CHEVRE ROULADE

Healthy and delicious
Course: Main Course
Keyword: cheese, eggplant, goat cheese
Author: Brett LaMott

Ingredients

  • 1 large globe eggplant peeled and seeded if desired
  • 6 ounces goat cheese whipped with 1 ounce heavy cream
  • ½ cup olive oil plus more for brushing and sauce
  • Kosher salt to taste
  • ¼ medium yellow onion diced
  • ¼ cup currants
  • ¼ teaspoon cinnamon
  • ½ teaspoon dry oregano
  • 12 to 14 ounces crushed tomatoes

Instructions

  • Slice the eggplant lengthwise into ¼-inch-thin slices (approximately 12). Brush both sides of slices with olive oil. Place on a sheet pan and bake for 10 minutes. Turn over and bake for another 10 minutes.
  • While eggplant is in the oven, whip together the goat chesse and cream. Set aside. Heat 1 tablespoon olive oil in a sauce pan over medium-high heat. Sauté diced onion, currants, cinnamon, and oregano for 2 minutes. Add crushed tomatoes and heat through. Season with salt and set aside.
  • When eggplant slices come out of the oven, spread the chevre mix on the top side and roll up. Place three rolls per person on a plate. Garnish with sauce and serve