Ingredients
- 2 eggplants
- 300g goat cheese
- 1/2 bunch Italian parsley
- 100g walnuts
- zest and juice 1 lemon
- olive oil for frying
Method
Wash and cut the eggplant lengthways into slices, salt and leave 20 minutes, rinse and dry thoroughly. Heat the olive oil in a frypan and when hot cook each slice of eggplant until golden brown, drain on absorbent paper. Toast the walnuts under the grill or in an oven until golden.
Chop the parsley and walnuts finely and place into a bowl with the goat cheese, lemon zest and juice. Mix thoroughly and season with pepper.
Lay the eggplant slices out, and divide the cheese mixture evenly. Roll up each eggplant slice. Chill until required.
Grilled marinated eggplant slices from the deli counter can be used as a quick alternative. Grilled marinated capsicum from the deli counter can be substituted as a quick alternative to roasting fresh capsicumand use Hill Street Grocer pesto to top the soup.
Karen Goodwin-Roberts
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