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Eggplant rollatini with pesto and goat cheese
( SERVES 10 )

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3 cloves	Garlic
1 cup	Basil leaves
1 cup	Flat leaf (Italian) parsley, chopped
2 Tbsp	Pine nuts
2 tsp	Salt
½ cup	Extra virgin olive oil
⅓ cup	Parmesan cheese, freshly grated

To make the pesto, put the garlic, basil, parsley, pinenuts and salt into a food processor.
Pulse until finely chopped then drizzle in the oil.
Transfer to a bowl and stir in the parmesan, add more salt if desired.
Heat a hot plate, grill or frying pan. Thinly slice each eggplant.
Brush each slice with a little olive oil, season, then cook for 2-3 minutes on each side, adding more olive oil if necessary, until golden brown.
Drain in batches on paper towels.
Place 1 tsp of pesto and 1 tsp of goat cheese on the narrow edge of each slice of eggplant then roll up, add a squeeze of lemon then eat.