Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Sm eggplant;in 1/4" slices
Coarse salt
Pepper
1 tb Chopped fresh basil
1 tb Chopped fresh parsley
1 Clove garlic; minced
Red wine vinegar
1 ts Mashed sun-dried tomato
1 c Fresh Montrachet
Chopped parsley

Prepare medium charcoal grill. Place eggplant slices on large tray or
baking sheet and sprinkle with coarse salt. Let stand to release
moisture, about 20 minutes. Drain, rinse and pat dry. Sprinkle
eggplant slices on both sides with pepper, basil, parsley and garlic.
Grill over medium coals until wilted but not overcooked, sprinkling
with vinegar while cooking. Remove from grill. Blend sun-dried tomato
into goat cheese. Spread some on each eggplant slice. Roll,
jelly-roll fashion. Arrange eggplant on serving tray or platter.
Garnish with chopped parsley.

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