I love eggplant in all instances and variations: grilled, baked, roasted, an appetizer dip, sauteed in ratatouille, hot, cold or room temperature.
Here is the one I came up with last weekend:
Roasted eggplant slices (with some olive oil/salt/pepper) are very pliable, so can be made as rolls stuffed with other chopped vegetables and herbs, cheese or pickles. For the filling I made cream cheese whipped with the roasted bell pepper, 1 clove of garlic and several drops of balsamic vinegar. The mix is a delicious spread or a dip on it’s own.
With that I smeared each slice of an eggplant and rolled. Turned out so delicious!
Beautiful presentation! I love eggplant too!
I will be trying it your recipe, when I buy it the next time I visit the grocery store.