Grilled Eggplant Roulade with Balsamic Glaze

Name: Grilled Eggplant Roulade with Balsamic Glaze
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: German, European
Ingredients: 237 milliliters chiffonade arugula; 355 milliliters balsamic vinegar; 1 Tbsp coarse sea salt; 2 eggplants, cut lengthwise into 1/4-inch slices; 227 grams goat cheese; 2 Tbsps heavy cream; 3 Tbsps olive oil; 2 Tbsps freshly chopped parsley leaves; 1 Tbsp cracked black pepper; 118 milliliters pine nuts; 59 milliliters thin strips roasted red peppers; 4 servings Salt and freshly ground black pepper

Grilled Eggplant Roulade with Balsamic Glaze might be just the main course you are searching for. This recipe covers 23% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, primal, and vegetarian recipe has 531 calories, 16g of protein, and 37g of fat per serving. This recipe serves 4. It will be a hit at your The Fourth Of July event. A mixture of roasted peppers, heavy cream, goat cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the coarse sea salt you could follow this main course with the Chocolate-Almond Bark with Sea Salt as a dessert. If you like this recipe, you might also like recipes such as Grilled Eggplant and Manchego Cheese Salad with Fresh Basil and Balsamic-Black Pepper Glaze, Eggplant Parmesan with Balsamic Glaze, and Grilled Lamb and Fig Skewers with Mint-Pepper Glaze and Grilled Eggplant.

Instructions

Watch how to make this recipe.

Preheat the grill to medium-high heat.

Equipment you will use

Grill

Add the balsamic to a small saucepan over medium heat and bring to a simmer. Reduce until thickened and syrupy. Set aside.

Equipment you will use

Sauce Pan

Toast the pine nuts in a dry saute pan over medium heat for 4 to 5 minutes. Set aside.

Ingredients you will need

Pine Nuts

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Eggplant

Equipment you will use

Grill

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.

Ingredients you will need

Goat Cheese

Heavy Cream

Pine Nuts

Parsley

Pepper

Salt

Equipment you will use

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.

Ingredients you will need

Eggplant

Cheese

Equipment you will use

Wooden Spoon

Roll the eggplant slices around the cheese.

Ingredients you will need

Eggplant

Cheese

Roll

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.

Ingredients you will need

Eggplant

Cheese

Equipment you will use

Grill

Remove the roulades from the grill to a serving platter.

Equipment you will use

Grill

Top each eggplant roulade with a roasted red pepper strip.

Ingredients you will need

Roasted Red Peppers

Eggplant

Garnish with chiffonade of arugula, a drizzle of olive oil and the balsamic reduction.

Ingredients you will need

Olive Oil

Reduction

Arugula

Equipment

Ingredients

Servings:

237milliliters

chiffonade arugula 355milliliters

balsamic vinegar 1Tbsp

coarse sea salt 2

eggplants, cut lengthwise into 1/4-inch slices 227grams

goat cheese 2Tbsps

heavy cream 3Tbsps

olive oil 2Tbsps

freshly chopped parsley leaves 1Tbsp

cracked black pepper 118milliliters

pine nuts 59milliliters

thin strips roasted red peppers 4servings

Salt and freshly ground black pepper

Recommended wine: Dornfelder, Riesling

Dornfelder and Riesling are great choices for German. Beer might seem like the natural pick for German food, but German riesling pairs wonderfully with seafood and schnitzel, while a German red like Dornfelder goes well with beef and game meat. You could try Heinz Eifel Shine Dornfelder Sweet Red. Reviewers quite like it with a 3.5 out of 5 star rating and a price of about 12 dollars per bottle.