Eggplant Rollatini with Herbs de Humboldt®
Perfect for a cozy, comforting dish on a cold night or a healthy weeknight meal, this Eggplant Rollatini gets an herbaceous, tangy kick from our Herbs de Humboldt® fresh goat cheese.
Ingredients
Serves: 6| 3 | medium eggplants |
| sea salt | |
| freshly ground black pepper | |
| olive oil | |
| kosher salt | |
| ¼ lb | spicy sausage, cooked |
| 1 disk (4 oz) | Herbs de Humboldt® |
| ¼ cup | mozzarella, shredded |
| 2 tbsp | toasted pine nuts |
| 10 leaves | basil, chiffonade |
| 1 cup | tomato sauce |
Instructions
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Preheat oven to 375°.
Slice the eggplant lengthwise into 1/2-inch thick pieces. Season slices with salt and pepper.
Grill eggplant slices on hot grill until lightly browned on each side and tender, about 2 minutes per side. Remove slices from the grill to cool.
Mix Herbs de Humboldt with cooked spicy sausage, basil, pine nuts, and mozzarella. Place a tablespoon of the cheese mixture on one end of the eggplant and roll up tightly. Place the eggplant rollatini into an olive oil greased 9 x 9 inch baking dish, seam side down. Repeat with remaining eggplant. Evenly distribute the tomato sauce on top of the rollatini. Bake for 20 minutes. Garnish with basil.
