KEY POINTS:
Makes 10-12
Pesto
Makes 1 cup
3 garlic cloves
1 cup basil leaves
1 cup chopped Italian parsley
2 Tbs lightly toasted pinenuts
2 tsp salt
1/2 cup extra virgin olive oil
1/3 cup freshly grated parmesan cheese
2 eggplant
1/2 cup olive oil, approximately
Salt and freshly ground black pepper
100g soft goat cheese
1/2 cup pesto
Lemon, to serve
1 To make the pesto, put the garlic, basil, parsley, pinenuts and salt into a food processor. Pulse until finely chopped then drizzle in the oil. Transfer to a bowl and stir in the parmesan, add more salt if desired.
2 Heat a hot plate, grill or frypan. Thinly slice each eggplant. 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. Drain in batches on paper towels.
3 Place 1 teaspoon of pesto and 1 teaspoon of goat cheese on the narrow edge of each slice of eggplant then roll up, add a squeeze of lemon then eat.