Eggplant Rolls with Goat’s Cheese and Basil Tomato Salsa
Cut eggplant lengthways into thin slices. Brush on both sides with Moro Extra Virgin Olive Oil. Chargrill eggplant on both sides until charred. Combine tomatoes, basil and 1 tablespoon Moro Extra Virgin Olive Oil together and season to taste. Divide goat’s cheese evenly between eggplant slices, placing a piece on the end of each slice. Top with a teaspoon of tomato mixture and roll up to enclose. Drizzle Moro Gourmet Italian Glaze decoratively onto serving plates before placing eggplant rolls on top. Top with remaining tomato salsa, a grinding of black pepper and a light drizzle of olive oil.