2 5-oz packages Boursin cheese, softened to room temperature
1 6-oz can tomato paste
1 clove garlic, peeled
1-1/4 cup olive oil
Heat grill. Brush the eggplant slices with a thin coating of olive on one side. Grill eggplant slices, oil side down until just browned. Flip and grill other side until lightly browned. Set eggplant aside on a platter to cool.
Meanwhile, prepare the tomato coulis by placing the tomato paste, garlic and oil in a small food processor. Blend until smooth, and turn out into a serving bowl.
Evenly divide the Boursin cheese, spreading it lightly onto the eggplant slices. Roll up the eggplant slices and top with a bit of sauce. Serve with the remaining sauce on the side. Serves 4-6 as appetizer.
Cook's note: Eggplants vary widely in size, so the number of slices will vary.
No comments:
Post a Comment