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1
Preheat the oven to 300F.
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2
In a small bowl, toss the tomatoes with the olive oil, garlic, seasonings, and herbs.
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3
Lay the tomatoes cut side up on a baking sheet and roast for about 45 minutes to an hour, or until the tomatoes look slightly dehydrated and the skins are wrinkled.
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4
Let the tomatoes cool to room temperature, then transfer them to a bowl or storage container (be sure to include any of the richly flavored tomato oil thats left on the baking sheet).
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5
These can be prepared up to 2 days in advance and kept covered in the refrigerator (bring to room temperature before using).
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6
You may keep the tomato halves whole or chop them up.
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7
Place the Garlic Confit and the softened goat cheese in a small bowl and mash with a fork.
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8
Taste and adjust seasonings.
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9
Set aside until the eggplant is ready.
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10
The garlic goat cheese can be prepared the day before, but remove it from the refrigerator to soften before assembling the dish.
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11
Preheat the oven to 400F.
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12
Combine the olive oil with the lemon juice, cumin, and a little salt and pepper.
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13
Brush the eggplant slices on both sides with the seasoned oil and lay them out on a baking sheet.
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14
Bake about 5 minutes, then use a metal spatula to turn the slices and continue baking until eggplant is cooked through and is a light golden brown.
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15
Leave the oven turned on.
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16
Remove the eggplant from the oven.
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17
Lower the oven to 350F.
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18
Loosen the slices with a spatula and let them cool.
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19
Spread each slice with about 2 tablespoons of the goat cheese mixture and roll up from the smaller end to the larger.
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20
If you like, tie each roulade with a blanched chive.
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21
Place the roulades on a baking sheet and, when youre about ready to serve, return them to the oven for 10 minutes or until heated through.
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22
Serve the roasted tomatoes alongside the roulades.
