John Myers
Ingredients for 4 servings:
- 2 eggplants, approx. 400 g
- Salt
- 8 tomatoes, dried
- 175 g goat’s cheese
- 50 g quark or Philadelphia
- 2 tbsp basil, chopped
- pepper, black
- 2 tbsp lemon juice
- oil
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 48 minutes
Finger food
Wash the eggplants and cut them lengthwise into approximately 20 thin slices. Place them on a baking sheet lined with baking paper, season with salt, and brush with a little oil. Grill under the preheated grill for 3-4 minutes on each side until light brown. Be careful not to overcook them, which would dry them out; 2-3 minutes per side may be enough. Remove the slices and place them side by side on a board. Dice the sun-dried tomatoes, mix with the goat’s cheese, cream cheese, and 1 tablespoon of basil, season with salt and pepper. Spread the filling evenly over the eggplant slices and roll them up. Mix the remaining oil with the lemon juice and basil, pour over the rolls, and marinate for at least 30 minutes. Serve with ciabatta.
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