Eggplant Roulade

Eggplant roulade stuffed with goat cheese gets a kick from its chili spiked marinara. Salty capers and fresh herbs brighten every bite with bold flavour.

Phil Andrews
Blaze Restaurant and Lounge, Delta Hotel by Marriott

Ingredients
14 oz eggplant, thinly sliced
2 oz cream cheese
1 oz goat cheese
1 cup fire roasted tomato, pureed
1/4 tsp red onion, diced
1 tsp basil, finely chopped
1/4 tsp thyme, finely chopped
1/4 tsp garlic, finely diced
1/4 tsp chili flake
1 Tbsp olive oil

Method

1. In a mixing bowl, mix together cream cheese and goat cheese. Fold half of the herbs and garlic into this cheese mixture. Set filling mixture aside.
2. Rub each of the eggplant slices with a little olive oil and grill eggplant slices until they are soft and pliable. Let cool.
3. Spread cheese mixture onto the eggplant slices. Roll up the slices around the filling, creating nine even roulades.
4. Bake the roulades at 375°F for 15 minutes.
5. To make the marinara, mix the remaining herbs and garlic with tomato puree in a saucepan. Heat until the sauce becomes thick and starts to boil.
6. Pour the marinara sauce onto each plate. Stack the hot roulades, three to a plate, into the shape of a small pyramid. Garnish with herbs and serve.

Yield 3 servings eggplant roulade