Avocado and Frisée Salad with Cheese-Filled Eggplant Rolls


  1. 1 narrow 1 1/2-pound eggplant, cut lengthwise into eight 1/2-inch-thick slices
  2. 3 tablespoons extra-virgin olive oil, plus more for brushing
  3. Salt and freshly ground pepper
  4. 5 ounces La Serena or other soft, ripe sheep's- or cow's-milk cheese, such as Edel de Cléron, rind removed, cheese cut into 8 pieces
  5. 2 tablespoons fresh lemon juice
  6. 1 Hass avocado
  7. 3 ounces frisée, torn into pieces
  8. 2 tablespoons pine nuts, toasted
  9. Balsamic vinegar


Food & Wine Favicon Food & Wine
View Full Recipe

Found Country:US image description
Back to top