Eggplant & Goat Cheese Rolls
|Eggplant||1 Pound, stems removed (Oriental Or Regular)|
|Olive oil||1 1⁄2 Tablespoon|
|Soft goat cheese||3 Ounce, such as montrachet|
|Watercress sprigs||16 , rinsed and crisped|
Cut eggplants lengthwise into 1/4- to 1/3-inch-thick slices if using regular eggplant, cut slices in half lengthwise.
Brush both sides of slices with oil; place slices in a single layer on large baking sheets.
Bake in a 450° oven for 8 minutes; turn over and continue to bake until very soft when pressed about 5 more minutes.
Remove from pans and let cool.
Divide cheese equally among eggplant slices, placing it at end of each slice.
Top cheese on each slice with a sprig of watercress, letting leaves hang over edges of eggplant.
Roll up and arrange on a platter.
Makes 12 to 16 appetizers 4 to 6 servings.