Japanese Eggplant Goat Cheese Rolls

Ingredients

• 10 Japanese eggplant, washed
• Salt and pepper
• 1 (8 oz.) package cream cheese
• 1 (4 oz.) package goat cheese
• 1 Cup sun-dried tomatoes

Directions

• Cut green stems off eggplants. Slice eggplants lengthwise into wafer thin strips.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Place eggplant strips flat in pan and sear each side for 2- 4 minutes or until eggplant appears translucent. Season with a dash of salt and pepper. Remove eggplant to paper towels and drain excess oil. Repeat process adding 1 tablespoon oil to skillet with every batch. Cool eggplant completely. Cover with plastic wrap and store in the refrigerator until ready to use.
• Place sun-dried tomatoes in a small pot of boiling water for 5 minutes to rehydrate. Cool for 5 minutes and mince. Whip cream cheese and goat cheese until creamy. Stir in sun-dried tomatoes until throughout mixture.
• Place 1/2 teaspoon dollop of goat cheese mixture on wide end of eggplant. Roll up eggplant with cheese inside forming a tiny spool. Secure roll by smearing a dab of goat cheese on loose end of eggplant and adhering end to roll. Stand eggplant roll, cheese side up, on serving platter. Store up to 2 days wrapped in plastic wrap in the refrigerator.

  Makes about 50 rolls