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Eggplants rolled with goat cheese and pesto        No reviews yet! Be the first to review this recipe! :-) Preparation: 20 min Cooking: 20 min Ingredients (for 20 pieces) : - 3 firm medium-sized eggplants - 1 round of goat cheese - 1 little jar of pesto - salt - oil for frying - paper towels Directions: Peel eggplants, cut them in slices (not too thin) in their length. Fry them, then drain them (on a paper tissue): press well with a spoon to remove most of the oil without tearing them, then salt them. Mix the goat cheese with the pesto using a fork. Taste and add salt if necessary, but in most cases, the pesto is already salted enough. Place a little goat cheese stuffing at the bottom of an eggplant slice, then roll it. Place the rolled eggplant in a dish covered with several papertowels. Let it rest for a few hours (or 1 whole night if you can), so that it keeps on draining (there is still somm oil remaining!). You can serve this as an appetizer with some olives. White wine Recipe shared by cerise.    Unit problem? > Use our unit converter for degrees F/C. Review this recipe.     All rights reserved Marmiton SAS, France, 2006-2007  ¤  Contact us at Legal notice  ¤  General Terms of Use