Grilled Eggplant Involtini with Goat Cheese and Green Beans

Rosita Missoni grew up eating eggplant involtini (stuffed rolls). In chef Giorgio Locatelli's updated version, he tops the rolls with a tangy goat cheese vinaigrette that would also be great on any salad of peppery greens, like arugula.

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  • Total Time:
  • Servings: 6

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Ingredients

  • Two 1-pound eggplants, cut lengthwise into thirds
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 36 thin green beans
  • 1 tablespoon sun-dried tomato paste or pesto
  • 1/2 cup fresh goat cheese, softened
  • 3 tablespoons rice vinegar
  • 6 cups packed watercress, thick stems discarded
  • 6 sun-dried tomato halves, coarsely chopped

How to make this recipe

  1. Light a grill. Brush the eggplant with olive oil and season with salt and pepper. Grill over moderate heat until lightly charred and just tender, about 10 minutes.

  2. In a saucepan of boiling, salted water, cook the beans until they are crisp-tender, 3 minutes. Drain and pat dry. In a bowl, toss the beans with the sun-dried tomato paste and season with salt and pepper. Arrange the eggplant slices on a work surface. Bundle 6 green beans at one end of each slice and roll into cylinders. Transfer the <em>involtini</em> to plates, seam side down.

  3. In a small bowl, whisk the goat cheese with the vinegar. Add 5 tablespoons of olive oil, whisking until smooth. Season the dressing with salt and pepper.

  4. In a large bowl, toss the watercress with the sun-dried tomatoes. Add 1/4 cup of the goat cheese dressing and toss to coat. Mound the salad beside the <em>involtini</em>. Spoon the remaining goat cheese dressing over the <em>involtini</em> and serve right away.

Contributed By Published September 2009





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