Eggplant Roll-ups with Sun-dried Tomatoes, Goat Cheese and Basil
Over the weekend, I attempted to re-create a dish that we had earlier this summer at a great party at the Hennessey's. Kevyn made a delicious roll-up with eggplant. She served hers with dinner, but I thought it might make a good hors d'oeuvres, too, if I made them smaller. I am always looking something easy and somewhat healthy to serve with drinks. Here's how I made mine.
Roll it up from the fat end to the thin end and poke a toothpick all the way through so it won't come apart.
Our first taste test told us that the skin was too chewy and wasn't adding anything. So, I cut the skin off the remaining eggplant.
It was a very messy endeavor. But fun!
These little roll-ups are packed with flavor.
One medium eggplant made 16 roll-ups.