Smoked Eggplant and Goat Cheese Rolls Serving Size - 6 Prepared By - Sarah Recipe Rating
			1 eggplant (cut into 1/4-inch slices) 2 teaspoons fresh parsley (chopped) 3 tablespoons olive oil 1 pinch cayenne pepper 1/2 teaspoon liquid smoke 1 teaspoon garlic clove (chopped) To taste kosher salt To taste black pepper (cracked) 1 cup goat cheese 2 teaspoons fresh basil (chopped) 1 teaspoon shallots (chopped)
			Preheat oven to 350°F. Line a baking sheet with aluminum foil. Marinate eggplant slices with a mixture of parsley, olive oil, cayenne pepper, liquid smoke, garlic, salt and pepper in refrigerator for at least 1 hour. Remove from marinade and let drain of excess liquid. Grill eggplant slices on a hot grill on both sides; remove and set aside to cool down. Combine goat cheese, basil, shallots, some olive oil, salt and pepper to taste in a bowl and mix well; set aside. Place a dollop of the cheese mixture onto the narrow end of each eggplant slice. Roll the slices up into cylinders, arrange the edges so they are even and the cut into desired size.