• Eggplant Rolls with Goat cheese Mastelo®

    Ingredients serving four

    • 2 eggplants cuted in thick slices
    • ½ teacup of extra virgin olive oil
    • 250 gr Goat cheese Mastelo®

    Ingredients for the tomato sauce
    • 1 teacup of tomato juice
    • 4 tablespoons of extra virgin olive oil
    • 1 teaspoon of sugar
    • 1/2 teaspoon of salt
    • pepper
    • 1 clove of garlic
    • Parsley finely chopped for garniture

    Sprinkle the eggplants with a little salt and leave them for 30 minutes until they are less wet. Rinse the eggplants with cold water, dry them with paper towel, grease them, place them in a baking tray on a greaseproof paper and grill them for 3-4 minutes from each side. Prepare the tomato sauce, put all the sauce ingredients in a casserole type pan and simmer for 10 minutes until sauce thickens. Add pepper and take off the heat. Cut the Goat cheese Mastelo® in sticks. Roll each stick into an eggplant slice. Lay the rolls in a baking pan one alongside the other, pour the sauce over and bake for 15 minutes in a preheated oven at 200°C. Let cool slightly, sprinkle with parsley and serve.

  • Season salad with Goat cheese Mastelo®

    Ingredients serving 4
    for the salad
    •A small cabbage
    •4 carrots
    •250 grams of Goat cheese Mastelo®
    •½ cup of parsley
    •6 sun-dried tomatoes
    •2 walnuts

    for the dressing
    •2 tablespoons of olive oil
    •1 tablespoon of lemon juice
    •1 garlic clove finely chopped
    S•alt and freshly ground pepper
    •1 slice of canned pineapple along with 3 tablespoons of its syrup (the sweet taste of pineapple matches all the ingredients and adds a special taste to this salad)

    Finely chop the cabbage and the parsley and grate the carrot in a rough grater. Place the vegetables in a salad bowl and sprinkle with the sun-dried tomatoes and the Goat cheese Mastelo® which you have cut in strips beforehand. For the dressing mix all the ingredients in a blender. Serve the salad with the dressing and slightly toasted bread.