Grilled Eggplant, Red Peppers, Basil and Goat Cheese Rolls

Serves 6


1/4 cup extra virgin olive oil
12 basil leaves, finely chopped
2 medium eggplants
2 red peppers
black pepper
1/2 cup Cherry Glen fresh goat cheese

  1. Preheat the grill to medium heat.
  2. In a small bowl, mix the olive oil and basil.
  3. Trim the eggplant and slice it lengthwise into 1/3-inch thick slices.  Discard the first and last slices and you should have about 12 slices.  Brush them with olive oil and basil.
  4. Grill the eggplant for 3 to 5 minutes on each side, or until they are golden brown and cooked through. At the same time, grill the whole peppers until their skins have blackened all over.  Place the peppers in a paper bag, fold down the top of the bag and let stand for 10 minutes.  Peel and seed the peppers, then cut them into wide strips.
  5. Lay the eggplant slices on a work surface and sprinkle liberally with salt and pepper. Place a few strips of pepper on each slice. Brush with the remaining olive oil and basil.
  6. Place about a tablespoon of goat cheese on the narrow end of each eggplant slice and roll them up. Set aside at room temperature or refrigerate for a day or two.  Serve at room temperature or heat in a 300°F oven for 8 minutes.
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