Prep time: 45min - Cook time: 15min - Total time: 1hour
2 large eggplant
4 ounces goat cheese, softened
3 ounces cream cheese, softened
2 ounces feta cheese, crumbled
2 tablespoons heavy cream
1/4 cup basil leaves, chopped
4 tablespoons balsamic glaze
3 tablespoons pomegranate seeds
3 tablespoons olive oil
Salt & Pepper, to taste
Cut the eggplant into ½ inch thick slices. Generously salt the eggplant slices and place them in a colander for 30 minutes to sweat. The salt will draw out the water and will temper the bitterness of the eggplant.
In the meantime, whip together goat cheese, cream cheese, and heavy cream until nice and fluffy. Add basil leaves reserving 1 tablespoon.
Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire.
Rinse the eggplant slices and pat them dry. Brush them with oil and season with salt and pepper.
Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
Spread the eggplant slices on a work surface. Put 1 heaping tablespoon of the cheese mixture at the wider end of each slice and then tightly roll-up.
Arrange the rolls seam side down on a platter. Top with balsamic glaze, feta cheese, pomegranate seeds, and reserved basil. Serve immediately.