Stuffed eggplant with goat cheese

Instructions

1. Rinse and slice the eggplants lengthwise. Sprinkle the slices generously with salt and let them drain for 20 minutes. Saute them with a bit of oil in a nonstick pan over medium heat. Lay them on paper towers to absorb the excess oil.
2. Mix the cheese with chives and season with salt and pepper to taste.
3. Wash the tomatoes and puree them with 30 ml olive oil. Strain the puree with fine strainer and season with salt and pepper.
4. Slice the onions and heat them in a pan with the vinegar and sugar. When the liquid reaches the boil, turn off the heat and strain the onions.
5. Blend the basil leaves with 30 ml oil.
6. Place a tablespoon of cheese over each eggplant slice, and roll it up. Tie with teeth picks and a, range on serving plates with spoonful of sweet and sour onions, a spoonful of tomato sauce and drizzle of basil oil.

• Servings : 4
• Ready in : 40 Minutes
• Course : Appetizers
• Recipe Type : 90 day diet, Appetizers, beef, Finger foods, recipes for fall
• Ingredient : Basil, Chevre cheese, Chives, Eggplant, Ground black pepper, Olive oil, Onion, Salt, Tomatoes, Wild garlic