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Eggplant Rollatini With Goat Cheese And Pesto

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Eggplant Rollatini With Goat Cheese And Pesto

Ingredients

  • 3 garlic cloves
  • 2 cups lightly packed fresh basil leaves
  • 3 tablespoons pine nuts
  • generous pinch of kosher salt
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup freshly grated parmigiano-reggiano
  • 3 tablespoons freshly grated pecorino romano
  • 1/4 cup extra-virgin olive oil
  • 1 spanish onion, cut into 1/4-inch dice
  • 4 garlic cloves, thinly sliced
  • 1/2 medium carrot, finely shredded
  • 3 tablespoons chopped fresh thyme
  • two 28-ounce cans whole tomatoes
  • kosher salt
  • 3 medium eggplants
  • 1/4 cup extra-virgin olive oil, plus about 1/3 cup for brushing
  • kosher salt and freshly ground black pepper
  • 1 cup soft fresh goat cheese, such as coach farm
  • 1/2 cup pesto
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup basic tomato sauce
  • generous 2 tablespoons fresh marjoram leaves
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Published 2014-09-09 13:24:33 (2 years ago).

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