Serves: 4
Total Calories: 129
Brush or spray both sides of the eggplant slices with olive oil and season with the salt and pepper. Grill over Direct Medium heat until tender, 5 to 7 minutes, turning and basting with oil once halfway through grilling time. Remove from the grill and allow to cool.
Mix together the parsley and goat cheese. Spread 1 tablespoon evenly over one side of each eggplant slice. Starting at one end, roll up the eggplant. Arrange the roll-ups on a platter or individual plates. Surround with the tomatoes.
TO MAKE THE DRESSING: In a small bowl whisk together the dressing ingredients.
Drizzle the dressing over the eggplant roll-ups (you may not need to use all of it). Garnish with the basil. Serve at room temperature.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Eggplant Roll-Ups recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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