This “looks so fancy” recipe honestly couldn’t be easier (or healthier!). It is the perfect little bite as an appetizer and can be enjoyed warm, cold or as a leftover.
What you need:
1 large eggplant
Olive oil
1/3 cup chopped fresh chives
2 cloves garlic, finely minced
Glug of balsamic vinegar
2 tbs fresh thyme leaves
1 log goat’s cheese, at room temperature
Method:
Heat the grill or barbeque to high.
Meanwhile, cut the eggplant lengthwise into slices 1/4 inch thick.
Lay the slices on paper towels and sprinkle generously with salt. Leave for about 20 minutes, then rinse with cold running water to remove the salt and juices.
Pat dry with a cloth or paper towels.
Brush the eggplant slices lightly on one side with olive oil, then place them on the grill oiled sides down. Brush the tops with additional oil. Grill until the eggplant begins to soften then turn and continue grilling until soft. Remove from heat and set aside.
Arrange the slices in single layer on a tray. Scatter with chives, thyme, garlic and a drizzle with a little balsamic vinegar. Let stand until cool.
When ready to serve, carefully top each eggplant slice with some goat’s cheese and roll up into a tight spiral. Secure with a toothpick to serve.
