Eggplant Rolls

Eggplant is in season right now, so if your garden is over-run with these, here is a recipe that is sure to become a favorite. Eggplant is a very mild fruit that gets along and plays well with others. I saw another version of this recipe but changed the flavors to take on a distinctive Italian flair. You can serve this as an appetizer or side dish.

Cook's Notes- Salting the eggplant helps to remove the extra water and any bitter taste that may be present in the fruit.

Serves 8

2 eggplants
1/2 cup ricotta cheese
5 oz goat cheese
1/3 cup golden raisins or diced dried figs
1/2 cup pine nuts
sweet marsala wine
1/2 a lemon
1/4 teaspoon nutmeg
1/4 cup chopped parsley
olive oil
salt

Cut the eggplant 1/4 inch thick lengthwise with skin on. Lay the pieces out on a rimmed baking sheet in a single layer. Sprinkle the side facing up liberally with salt. Cover with a second baking sheet and weigh it down with several cans( I use my large cans of tomatoes). Leave covered for 30 minutes. Flip the eggplant pieces over, sprinkle with more salt and repeat. Meanwhile put the pine nuts into a skillet and toast over medium/ high heat. Watch these as they will brown quickly. Let cool. In a large bowl with an electric mixer beat together the ricotta and goat cheeses. Put the raisins into a microwave safe container, pour enough marsala wine over them to cover and heat in the microwave for 2 minutes. Remove from the microwave and let steep. Add the pine nuts, chopped parsely, nutmeg, zest of half a lemon and juice to the cheese mixture. Drain the raisins and add them to the cheese also. Mix to combine by hand. Rinse the salt from the eggplant and pat dry with paper towels. Heat a grill pan or outdoor grill. Brush olive oil onto one side of each piece of eggplant. Place oiled side down on heated grill. Brush the ungrilled side with oil and grill the other side when ready. Cool the eggplant. Lay flat on a cutting board. Put 1-2 tablespoons of the cheese filling onto one end of each eggplant piece and roll up. Lay the seam side down onto a serving platter. Drizzle finished rolls with lemon juice and olive oil. Serve room temperature or cold.