Eggplant Rotollini

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:02 PM PST

Story Updated: Mar 31, 2008 at 12:02 PM PST

Ingredients

Eggplant Rotollini - 1/16/2006

1 eggplant 2 oz. olive oil
3/4 cup white onion 1 1/2 cups Roma tomatoes
1/4 cup sundried tomatoes 1 tsp. thyme
1 tsp. rosemary 1/4 cup goat cheese
2 Tbl. Asiago cheese 1/4 cup roasted garlic
Salt & pepper to taste

Directions

Cut eggplant 1/4 inch lengthwise into 12 slices. Brush with 1 oz. olive oil. Season with salt and pepper. Grill for 1 minute per side until tender. Set aside.

Heat remaining 1 oz. olive oil over medium heat. Add onion, followed by Roma tomatoes and sundried tomatoes. Saute until the liquid from the tomatoes evaporates.

Season with thyme and rosemary. Add pine nuts, then remove from heat. Add goat cheese and Asiago cheese. The heat from the pan will melt the cheeses. Season with salt and pepper.

Add roasted garlic. To roast garlic, first brush bulb with olive oil. Then wrap in foil and bake at 350 degrees for 1 1/2 hours.

Mix well and cool in the refrigerator for 5 minutes. Spread 1 1/2 Tbl. of the cooled mixture over each eggplant slice. Then roll the eggplant into pinwheels.

Serve with mixed greens. Serves 4.

Recipe from Matthew Romeo, Lombardi's

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