1 Japanese eggplant (the long, thin, lightly colored eggplant) 2 Tablespoons extra virgin olive oil 1/8 teaspoon salt 1/8 teaspoon black pepper 1 package of Boursin cheese (about 5.2 oz)
1. Remove ends of Japanese eggplant. Slice lengthwise into thin slices. Cut the slices in half. Brush with olive oil and season with salt and pepper. 2. Grill slices just until softened. Remove from grill and let chill. 3. Spread a thin layer of cheese and roll up tightly.