Eggplant Antipasto Rolls

The amazingly versatile eggplant lends itself to all sorts of preparations, and here in this so-simple recipe it is a perfect envelope for roasted red pepper, fresh basil and a two-cheese  filling. These rolls are light and fresh, delicious on an antipasto platter, as a first course, hearty appetizer or a side dish. The finishing touch of garlic and fresh herb infused olive oil highlights all the flavors and adds a richness that lingers on the tongue.  Cheers to the humble eggplant, still bravely producing in my garden even in October, challenging me to  appreciate everything it has to offer!

Roasted Eggplant Slices Ingredients and Directions: (for 6 rolls)

• 1 large eggplant
• 1/4 cup  +/-  olive oil
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

Preheat an oven to 375 Degrees.  Slice off  stem and flower ends of  the eggplant and a narrow slice from each side. Cut the eggplant lengthwise into 6  1/4 inch slices. Place the slices on a lightly greased baking sheet and brush both sides of each slice with the olive oil and season with some kosher salt and freshly ground black pepper.

Roast in the oven for 5-7  minutes per side, or until golden brown and tender. Remove the roasted eggplant slices to a large cutting board or platter to cool.

Stuffing Ingredients and Directions:

• 1/3 cup ricotta cheese (whole milk)
• 1/3 cup feta cheese
• 1/2 teaspoon fresh thyme, minced
• 1/2 teaspoon fresh oregano, minced
• 1 large clove garlic, blanched* and very finely minced
• Salt and pepper to taste
• 12 ounce jar of roasted red pepper, drained and patted dry
• 12 large leaves fresh basil, stacked, rolled and sliced thinly (chiffonade cut)

Mix first five ingredients together in a bowl, seasoning to taste when thoroughly combined. On top of each cooled slice of roasted eggplant, arrange one layer of the roasted red pepper slices. Evenly distribute the sliced basil on top of the slices and add a generous dollop of the cheese filling at one end of each slice.

Starting on the end with the cheese filling, roll each slice up and place the roll seam side down on a serving dish. *How to blanch garlic: Simply put the garlic clove into a small pot of boiling water and cook for two minutes.  Remove the garlic (or strain out the water), then immediately run under cold water to quickly cool it down.  This step will remove any sharp flavor of the garlic that would overpower the flavor profile of the cheese filling.

 Drizzle the rolls generously with the seasoned olive oil and enjoy!  If necessary, store in the refrigerator, but allow to come to room temperature before serving.

 Garlic and Herb Infused Olive Oil Recipe Ingredients and Directions:

• 1/4 cup olive oil
• 1 large clove garlic, minced
• 1/4 teaspoon fresh thyme, minced
• 1/4 teaspoon fresh oregano, minced
• 4 chives, minced

In a small sauce pan, heat the olive oil and minced garlic over low heat for several minutes, just below a simmer.  Remove from heat, allow to cool, add the fresh herbs and stir to combine.