Ingredients
Serves 4-6
2 eggplants cut into thin strips, lengthwise
3 red capsicums
200gr marinated goats cheese (I like the Meredith one)
4 cloves of garlic, peeled
½ cup basil leaves
Olive oil
Salt & pepper
Method
Heat the oven to 200°C. Put the capsicums on an oven try and drizzle with a little of the oil from the goats cheese (or spray with olive oil spray). Roast for 30-40 minutes, turning regularly. (If they begin to burn, cover with foil and continue cooking). Remove when cooked, place in a large glass bowl and cover with plastic wrap (this makes removing the skins easier). When cool enough to handle, remove skins and seeds, keeping the flesh as intact as possible. Alternatively, buy char grilled capsicum from the deli section of the supermarket.
Using a grill pan, grill the eggplant slices until golden and soft. Allow to cool. Eggplant does tend to suck up quite a bit of oil; you will need to add oil when necessary, as the slices do need to be quite soft and pliable for this recipe. Again, you can drain some of the oil off the goats cheese and use this. It will add to the flavour.
Remove the excess seasonings from the goats cheese (thyme sprigs and peppercorns) and using a little of the marinating oil, mash the cheese until it is spreadable. Season with a little salt & pepper.
Lay out a sheet of foil about 50cm long on a bench. Overlap the eggplant slices, leaving no gaps. This oblong should be about 30-40cm long. Top with capsicum pieces, again leaving no gaps. Arrange the basil leaves over the top of the capsicum. Using a spoon, lay a long “sausage” of goats cheese along the length of the vegies. Roll the roulade up, from the long edge, using the foil to help (as though you are rolling sushi). Try to keep it firm and tight. When it is completely rolled, wrap the foil tightly and twist the ends closed.
Refrigerate for around 2 hours or until firm enough to slice. Slice into 2cm thick slices and serve with a salad and crusty bread.