Serves: 4
Total Calories: 82

3 large eggplant
salt and pepper to taste
olive oil
PESTO
3 cups loosely packed basil leaves stems discarded
6 tablespoons olive oil
2 cloves garlic chopped
2 tablespoons pine nuts
1/2 cup goat cheese
2 tablespoons grated Parmesan cheese
1/2 cup chicken or vegetable stock
1/3 cup shredded basil leaves
8 cherry tomatoes halved

Slice eggplant lengthwise in 1?8-inch strips until the seeds are reached. (A mandoline is useful here.) Turn the eggplant and do the same to the other side, discarding the part with seeds. Season the eggplant with salt and pepper and lightly brush with oil.

On a stovetop grill over medium-high heat, grill the eggplant strips 1–2 minutes on each side until lightly browned. Set aside.

In a food processor, puree the basil, oil, garlic, and pine nuts until smooth.

In a bowl, combine the pesto with the goat cheese and Parmesan cheese. Spread each eggplant strip with a thin layer of the pesto mixture and roll. Place on a baking sheet and refrigerate for 30 minutes.

Preheat oven to 375 degrees. Place the basil leaves, tomatoes, and stock around the rolls and then bake for 5 minutes.

Nutritional Facts:

Serves: 4
Total Calories: 82
Calories from Fat: 66

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