Grilled Eggplant Involtini with Goat Cheese and Green Beans

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. Two 1-pound eggplants, cut lengthwise into thirds
2. Extra-virgin olive oil
3. Salt and freshly ground black pepper
4. 36 thin green beans
5. 1 tablespoon sun-dried tomato paste or pesto
6. 1/2 cup fresh goat cheese, softened
7. 3 tablespoons rice vinegar
8. 6 cups packed watercress, thick stems discarded
9. 6 sun-dried tomato halves, coarsely chopped

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 involtini 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 involtini. Spoon the remaining goat cheese dressing over the involtini and serve right away.