2 medium eggplants, 1 pound each
2 teaspoons salt
1/4 cup olive oil
1 pound chevre cheese
Marinade:
2 cloves garlic, minced
1/4 cup packed fresh Italian parsley
1/4 cup packed fresh basil
1 cup olive oil
1/3 cup red wine vinegar
salt and pepper to taste
Preheat oven to 375F. Cut eggplant lengthwise into 1/4 inch thick slices. Salt slices lightly on both sides. Place on rack over shallow pan; drain 1 hour, this removes the bitterness. Rinse eggplant slices and pat dry. Oil a heavy cookie sheet; arrange eggplant in single layer. Brush eggplant with oil and bake 5 minutes on each side. Remove from oven and cool. Spread each slice with chevre and roll into tube shapes. Place tubes in a shallow glass dish. Combine all marinade ingredients in a blender and process until herbs are minced. Pour over eggplant rolls and chill overnight. Serve at room temperature. 18 to 20 rolls.
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