This is one of my favorite dishes for entertaining. The tender roasted eggplant sheets are used like cannelloni pasta and rolled around the savory cheese filling. The sweet roasted tomatoes add just enough acidity. If you are short on time, fresh tomatoes marinated in oil and vinegar are a great alternative. If you want to get fancy, secure each bundle with a blanched chive for a beautiful presentation.

　　

Ingredients

makes 4 servings as a side dish or 2 as a main course

　　

Roasted Tomatoes

4–6 roma tomatoes, cored and cut in half lengthwise

　　2 tablespoons olive oil

　　2 garlic cloves, thinly sliced

　　Salt and pepper

　　Crushed red pepper flakes

　　6 sprigs fresh herbs, such as thyme and rosemary

　　

Garlic Goat Cheese

1/4 cup Garlic Confit (p. 193)

　　1/2 cup fresh goat cheese, softened

　　Salt and pepper, to taste

　　

Eggplant

2 tablespoons olive oil

　　1 teaspoon lemon juice

　　1/2 teaspoon ground cumin

　　Salt and pepper

　　1 large eggplant (about 1-1 1/4 ounces), peeled and sliced lengthwise into 1/4-inch slices (should make 8 usable slices)

　　

To Assemble

Baked eggplant

　　Garlic Goat Cheese

　　8 blanched chives (see blanching technique, p. 118), to secure roulades, optional

　　Roasted Tomatoes

　　

Roasted Tomatoes

Step 1

Preheat the oven to 300°F.

　　

Step 2

In a small bowl, toss the tomatoes with the olive oil, garlic, seasonings, and herbs. Lay the tomatoes cut side up on a baking sheet and roast for about 45 minutes to an hour, or until the tomatoes look slightly dehydrated and the skins are wrinkled. Let the tomatoes cool to room temperature, then transfer them to a bowl or storage container (be sure to include any of the richly flavored tomato oil that’s left on the baking sheet). These can be prepared up to 2 days in advance and kept covered in the refrigerator (bring to room temperature before using). You may keep the tomato halves whole or chop them up.

　　

Garlic Goat Cheese

Step 3

Place the Garlic Confit and the softened goat cheese in a small bowl and mash with a fork. Taste and adjust seasonings. Set aside until the eggplant is ready. The garlic goat cheese can be prepared the day before, but remove it from the refrigerator to soften before assembling the dish.

　　

Eggplant

Step 4

Preheat the oven to 400°F.

　　

Step 5

Combine the olive oil with the lemon juice, cumin, and a little salt and pepper.

　　

Step 6

Brush the eggplant slices on both sides with the seasoned oil and lay them out on a baking sheet. Bake about 5 minutes, then use a metal spatula to turn the slices and continue baking until eggplant is cooked through and is a light golden brown. Leave the oven turned on.

　　

To Assemble

Step 7

Remove the eggplant from the oven. Lower the oven to 350°F. Loosen the slices with a spatula and let them cool. Spread each slice with about 2 tablespoons of the goat cheese mixture and roll up from the smaller end to the larger. If you like, tie each roulade with a blanched chive. Place the roulades on a baking sheet and, when you’re about ready to serve, return them to the oven for 10 minutes or until heated through. Serve the roasted tomatoes alongside the roulades.

　　From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.