½ cup Laura Chenel’s Chef’s Chèvre
2 Japanese eggplants
1 tablespoon kosher salt
¼ cup olive oil
¾ cup pesto (prepared, or your own)
½ cup toasted pine nuts
1. Slice eggplant lengthwise into ” slices, salt slices and drain for ½ hour. Blot dry and brush with olive oil.
2. Preheat stovetop grill pan or outdoor grill. Lay eggplant slices on hot grill, cook 2-3 minutes or until tender, turning once. Remove from grill and hold at room temperature.
3. Spread eggplant slices with Laura Chenel’s Chef’s Chèvre, top with pesto and toasted pine nuts. Roll eggplant slice around filling and secure with a toothpick.
Serve at room temperature or warm on a bed of marinara sauce.