Japanese Eggplant and Goat Cheese Rolls


  • 4 Japanese eggplants, stems removed
  • 1 and 1/2 tbs olive oil
  • 3 ozs goat cheese
  • 12 to 16 sprigs of watercress, sprigs, washed and dried
  • Cut eggplants lengthwise in 1/4-1/2 inch slices.
  • Brush both sides with oil and place in a single layer on a large baking sheet.
  • Bake in a 450 degree preheated oven for 8 minutes.
  • Turn and continuum baking for an additional 5 minutes.
  • Remove from baking sheet and place on a platter to cool.
  • Place about 1/2 tsp of the cheese at one end of each egg plant slice then top with a spring of watercress, letting leaves overhang edges.
  • Roll up secure with toothpicks and place on a serving platter.

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