>From the Recipe Trove website...
1 ea sm eggplant;in 1/4" slices
1 x Coarse salt
1 x Pepper
1 T chopped fresh basil
1 T chopped fresh parsley
1 ea clove garlic; minced
1 x Red wine vinegar
1 t mashed sun-dried tomato
1 c fresh Montrachet
1 x Chopped parsley
Prepare medium charcoal grill. Place eggplant slices on large tray or baking
sheet and sprinkle with coarse salt. Let stand to release moisture, about 20
minutes. Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with
pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling with
vinegar while cooking. Remove from grill. Blend sun-dried tomato into goat
cheese. Spread some on each eggplant slice. Roll, jelly-roll fashion. Arrange
eggplant on serving tray or platter.
Garnish with chopped parsley.
Rhonda G in Missouri
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