Originally Posted by kats
I slice it lenghtwise (thin slices), grill both sides and make rolls with them, stuffing with a mixture of cream cheese and nuts. Then I arrange them in the place, around a little mountain of diced tomato and drizzle everything with thin pesto sauce. It's great both with zucchini and with eggplant!
I made kat's recipe with some of my Ichiban eggplants yesterday. I added almost an entire head of roasted garlic to the neufchatel cheese, and mixed in some pine nuts. Then, after spreading the mixture on the grilled eggplant slices, sprinkled more pine nuts on top, before rolling them up.
I served them at room temp with toothpicks, for appetizers, but have enough leftover for a vegetable side dish tonight. I will heat them up and pour some basil pesto over them.
These are delicious, and I REALLY like the mixture of roasted garlic and cream cheese! I will use that idea for other stuff, too.
I don't have zucchini in my garden, but someone usually gives me a giant one every summer. This is what I'll make!