Eggplant Roll Ups with Sweet Tahini Sauce

1 large eggplant, sliced 1/4 inch lengthwise
Olive oil to brush on 
1 cup ricotta cheese
1/2 cup goat cheese
1/4 cup chopped, fresh basil 
1-2 tbsp chopped, fresh mint 
1/4-1/2 cup chopped, marinated olives .
1 tbsp silan
1 tbsp tahini 
1 tbsp fresh mint, chopped 
Any leftover cheese mixture 
Water to thin .
Sesame seeds 
Mint .
Preheat oven to 400°F. 
Coat eggplant slices with salt and let sit for 15 minutes. Brush off salt. 
Place eggplant slices on parchment lined baking sheet. Brush with olive oil. 
Bake for about 7 minutes per side, until a fork goes in very easily. .
In the meantime, mix together ricotta cheese, goat cheese, basil, mint, olives and freshly ground pepper. .
Spread a heaping spoon of mixture into each eggplant slice and roll up gently. Place in a greased baking pan. 
Bake covered for 5-10 minutes. .
Prepare sauce: mix together silan, tahini, mint, any leftover cheese mixture. Slowly mix in water to thin. For Passover, you can just drizzle silan over the eggplant instead.
Serve eggplant topped with tahini sauce and garnish with sesame seeds and fresh mint.

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