1 Video | Photo: Grilled Eggplant Roulade with Balsamic Glaze Recipe
Ingredients
- 1 1/2 cups balsamic vinegar
- 1/2 cup pine nuts
- 2 eggplants, cut lengthwise into 1/4-inch slices
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 8 ounces goat cheese
- 2 tablespoons heavy cream
- 1 tablespoon coarse sea salt
- 1 tablespoon cracked black pepper
- 2 tablespoons freshly chopped parsley leaves
- 1/4 cup thin strips roasted red peppers
- 1 cup chiffonade arugula
Directions
Preheat the grill to medium-high heat.
Add the balsamic to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.
Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.
Drizzle the eggplant slices with olive oil and season with salt and pepper, to taste. Arrange them on the hot grill. Cook until nicely charred, about 1 to 2 minutes on each side. Remove them to a sheet tray lined with parchment.
Combine toasted pine nuts, goat cheese, heavy cream, salt, pepper and parsley in a medium bowl. Mix well with a wooden spoon, until everything is incorporated evenly. Put 2 to 3 tablespoons of the cheese mixture on the edge of each eggplant slice. Roll the eggplant slices around the cheese. Put the finished roulades back on the grill that has been turned to low. Grill until the cheese begins to melt and the eggplant is warmed through, being careful not to burn the eggplant, about 3 to 4 minutes. Remove the roulades from the grill to a serving platter.
Top each eggplant roulade with a roasted red pepper strip. Garnish with chiffonade of arugula, a drizzle of olive oil and the balsamic reduction.
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By VaOtter
Fairfax Station, VA
on August 04, 2012
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Although we typically love Aaron's recipes, this one was not one we'd do again. Other reviewers have noted how the truckload of salt ruined the dish. Fortunately we saw that typo for what it was and added just a light pinch. Hate to say it but this sort of sloppy typing has appeared in other FN recipes, so use your good judgement when you find something that looks suspicious. While the list of ingredients sounded delicious, the end product was considerably less than the sum of its parts. The cheese, smoothed out by the heavy cream, was exceptional. This is a trick I'll use again in other dishes. But both the pine nuts and parsley were overwhelmed by the cheese. To top it off, the grilled eggplant's skin had a tough, leather like feel. This last problem may have been caused by the hellishly hot summer we've been having. So overall this dish didn't hurt us, but we found it to be a far cry from Aaron's normal quality level. Slainte!
By britt.callahan_...
No Haven, 45
on May 21, 2012
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It was wonderful--moist and tasyt. Be careful of the salt or you will be sorry. The family loved it!
By tikad1_8778608
Venice, FL
on May 21, 2012
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Such a nice change from the "normal" egg plant recipes. Moist and delicious!
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