Grilled Eggplant Involtini with Goat Cheese and Green Beans

1. 1

   Light a grill.

2. 2

   Brush the eggplant with olive oil and season with salt and pepper.

3. 3

   Grill over moderate heat until lightly charred and just tender, about 10 minutes.

4. 4

   In a saucepan of boiling, salted water, cook the beans until they are crisp-tender, 3 minutes.

5. 5

   Drain and pat dry.

6. 6

   In a bowl, toss the beans with the sun-dried tomato paste and season with salt and pepper.

7. 7

   Arrange the eggplant slices on a work surface.

8. 8

   Bundle 6 green beans at one end of each slice and roll into cylinders.

9. 9

   Transfer the involtini to plates, seam side down.

10. 10

    In a small bowl, whisk the goat cheese with the vinegar.

11. 11

    Add 5 tablespoons of olive oil, whisking until smooth.

12. 12

    Season the dressing with salt and pepper.

13. 13

    In a large bowl, toss the watercress with the sun-dried tomatoes.

14. 14

    Add 1/4 cup of the goat cheese dressing and toss to coat.

15. 15

    Mound the salad beside the involtini.

16. 16

    Spoon the remaining goat cheese dressing over the involtini and serve right away.

* Per serving · 4 servings · Values may vary.

No additional tips available.