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Eggplant Stuffed with Goat Cheese Recipe

Eggplant Stuffed with Goat Cheese Recipe

Eggplant Stuffed with Goat Cheese Recipe

(involtini di melanzane al caprino)

Preparation time : 35 minutes + 10 minutes cooking time

Ingredients for 4 servings

  • eggplant 13/4 lbs (800 g) about 2 medium
  • red onions, preferably Tropea, thinly sliced 12 oz (350 g) about 2 small
  • tomatoes 14 oz (400 g) about 2 large
  • goat cheese 101/oz (300 g)
  • white vinegar 1 cup (250 ml)
  • sugar 2 tbsp + 2 tsp (30 g)
  • chives 1 bunch, sliced thin
  • basil leaves 6 large
  • extra-virgin olive oil 2/3 cup (150 ml)
  • salt and pepper to taste

Method :

  1. Rinse the eggplant and slice them lengthwise in 1/4-inch thick slices. Sprinkle the eggplant slices generously with salt and let them drain for 20 minutes. Heat 6 tablespoons oil in a nonstick pan over medium heat and cook the eggplant until browned and tender on both sides. When they’re done, lay them on paper towels to absorb the excess oil.
  2. Mix the goat cheese with the chives and season with salt and pepper to taste. In a food processor, purée the tomatoes with about 2 tablespoons of olive oil. Strain the purée with a fine mesh strainer and season with salt and pepper. Slice the onions and heat them in a pan with the sugar and vinegar. When the liquid reaches a boil, turn off the heat and strain it. Purée the basil with 2 tablespoons of the olive oil.
  3. Place a tablespoon of cheese in the middle of each eggplant slice and roll it up. Tie chive leaves around each eggplant rollup so it stays closed. Arrange them on serving plates with a spoonful of sweet and sour onions, a spoonful of tomato sauce and a drizzle of basil oil.