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Add a photoRaciónes: 12
Ingredientes
- 1 sm eggplant,in 1/4" slices Coarse salt Pepper
- 1 Tbsp. Minced fresh basil
- 1 Tbsp. Minced fresh parsley
- 1 x Clove garlic, chopped Red wine vinegar
- 1 tsp Mashed sun-dry tomato
- 1 c. Fresh Montrachet Minced parsley
Direcciones
- Prepare medium charcoal grill. Place eggplant slices on large tray or possibly baking sheet and sprinkle with coarse salt. Let stand to release moisture, about 20 min. Drain, rinse and pat dry. Sprinkle eggplant slices on both sides with pepper, basil, parsley and garlic. Grill over medium coals till wilted but not overcooked, sprinkling with vinegar while cooking.
- Remove from grill. Blend sun-dry tomato into goat cheese. Spread some on each eggplant slice. Roll, jelly-roll fashion. Arrange eggplant on serving tray or possibly platter. Garnish with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 31g | |
| Recipe makes 12 servings | |
| Calories 8 | |
| Calories from Fat 1 | 13% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 77mg | 2% |
| Total Carbs 1.91g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.77g | 1% |
| Protein 0.35g | 1% |
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