Goat Cheese-Stuffed Eggplant and Zucchini Rolls

Browsing the cookbook aisle at the library a few weeks ago, I found a lovely book called Mediterranean Fresh by Joyce Goldstein.  The title strikes me as both redundant and apt, because when I think of Mediterranean food, I already think of fresh, sun-ripened produce, and simple ingredients put together in a flavorful and healthy way. The book is filled with easy to assemble ideas for summer salads and one-plate meals made with uncomplicated combinations of readily available ingredients.

This recipe is adapted from the book, and I have already made it three times.  It’s good for company, because you can prepare all of the parts in advance and just roll them up at the last minute. These are lovely hors d’oeurves on their own—or a substantial addition to a summer buffet.

Goat Cheese-Stuffed Eggplant and Zucchini Rolls

Makes 36 rolls

2 globe eggplants
3 medium zucchini
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup soft fresh goat cheese
¼ cup chopped herbs (any combination of parsley, basil, chives or oregano is fine)
¼ cup tapenade (from the store, or freshly made as below) mixed with ¼ cup extra-virgin olive oil and 1 tablespoon fresh lemon juice

Wash, dry and then cut each eggplant and zucchini in half lengthwise.  Slice each half lengthwise into 1/3 inch slices.  Layer the vegetable slices in a colander, sprinkling each layer lightly with kosher salt.  Let stand for at least 30 minutes so that they will release some of their moisture.  Thoroughly pat the slices dry.  In a large sauté pan, heat 2 tablespoons of olive oil over medium heat.  Add the eggplant and zucchini slices in a single layer and fry them, turning occasionally, until they are tender and soft and lightly browned in places.  Repeat with the remaining slices, adding olive oil as needed. Transfer the slices to paper towels to drain and remove excess oil.

To make the filling, combine the goat cheese, the herbs and salt and pepper to taste. Place a little cheese on the wider end of each vegetable slice and roll up.

Set the rolls on a serving dish and drizzle with the tapenade/olive oil mixture.  Serve warm or at room temperature.

For the Tapenade:

Makes 1 ¼ cups

1 cup pitted black olives
2 tablespoons capers, rinsed and chopped
2 teaspoons chopped anchovies
1 tablespoon minced garlic
1 tablespoon freshly grated lemon zest
4 tablespoons extra-virgin olive oil
½ teaspoon freshly ground black pepper
1 tablespoon Cognac or brandy (optional)

Combine the olives, capers, anchovies, garlic, and zest in the container of a food processor.  Pulse a few times to combine.  Gradually add the olive oil; you can make this a very smooth puree or keep some texture.  Add pepper to taste and the Cognac if using.  Store covered, in the refrigerator.  Bring to room temperature before using.