Eggplant rollatini with pesto and goat cheese

Pesto

3 cloves	Garlic
1 cup	Basil leaves (Main)
1 cup	Flat leaf (Italian) parsley, chopped (Main)
2 Tbsp	Pine nuts
2 tsp	Salt
½ cup	Extra virgin olive oil
⅓ cup	Parmesan cheese, freshly grated

Rollatini

2	Eggplants (Main)
½ cup	Olive oil
1 to taste	Salt & freshly ground pepper
100 g	Goat's cheese, (soft) (Main)
½ cup	Pesto
1 to serve	Lemon

Directions

1. To make the pesto, put the garlic, basil, parsley, pinenuts and salt into a food processor.
2. Pulse until finely chopped then drizzle in the oil.
3. Transfer to a bowl and stir in the parmesan, add more salt if desired.
4. Heat a hot plate, grill or frying pan. Thinly slice each eggplant.
5. Brush each slice with a little olive oil, season, then cook for 2-3 minutes on each side, adding more olive oil if necessary, until golden brown.
6. Drain in batches on paper towels.
7. Place 1 tsp of pesto and 1 tsp of goat cheese on the narrow edge of each slice of eggplant then roll up, add a squeeze of lemon then eat.