Eggplant (Aubergine) Chevre Roulade over Mesclun

• 1 (1 1/4 lb) eggplants
• 3 tablespoons olive oil
• 1 (5 1/2 ounce) package chevre cheese, softened at room temperature
• 1 tablespoon chopped parsley
• 1 tablespoon chopped chives
• 14 teaspoon black pepper
• 14 teaspoon salt
• 14 cup balsamic vinegar
• 12 cup extra virgin olive oil
• 4 cups loosely packed mesclun

1. Stir together softened Chevre with chopped herbs set aside.
2. Heat grill (or grill pan) until hot.
3. Cut eggplant lengthwise into 8 (1/3-inch-thick) slices.
4. Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.
5. Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.
6. While warm spread with the cheese mixture (a little goes a long way).
7. Roll eggplant up from the short end.
8. Whisk together the oil and vinegar, season with salt and pepper.
9. Toss salad greens with just enough oil and vinegar to coat.
10. Divide salad greens on to 4 chilled plates, place two roulades on top of the salad and drizzle with additional oil and vinegar mixture.

eggplants, olive oil, chevre cheese, parsley, chives, black pepper, salt, balsamic vinegar, extra virgin olive oil

Taken from www.food.com/recipe/eggplant-aubergine-chevre-roulade-over-mesclun-108285 (may not work)