- 1 eggplant
- olive oil
- 4 oz chevre
- 2 oz parmesan cheese
- 1/2 t garlic powder
- pinch salt
- pinch pepper
- spring greens
- 2 T blood orange olive oil
- 1/3 c Cuisine Perl reisling vinegar
- 1 T honey mustard
Instructions:Mix together all ingredients. Store in an airtight container in the refridgerator.
Pre-heat oven to 350°f.
Thinly slice eggplant. Brush both sides of slices with olive oil (or you can omit the olive oil and keep a closer eye on them) and place on cookie sheet. Bake for five to seven minutes on each side or until they are pliable.
While eggplant is baking finely grate parmesan cheese into a small bowl. Add chevre, garlic powder, salt and pepper to the bowl with the parmesan cheese. Mix together.
Toss spring greens in vinaigrette.
When eggplant comes out of the oven, drop a few half teaspoons of the chevre mixture at the thick part of an eggplant slice. Top with a bunch of spring greens and roll up into a wrap.
* You don’t need to follow this recipe for vinegarette, you can purchase pre-made or use whatever you like. I prefer the taste of the fruit vinegars against the goat cheese and spring greens but it is up to you.