Eggplant Rollatini With Goat Cheese And Pesto

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Leite's Culinaria
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 garlic cloves

2 cups lightly packed fresh basil leaves

3 tablespoons pine nuts

Generous pinch of kosher salt

1/2 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup freshly grated Parmigiano-Reggiano

3 tablespoons freshly grated Pecorino Romano

1/4 cup extra-virgin olive oil

1 Spanish onion, cut into 1/4-inch dice

4 garlic cloves, thinly sliced

1/2 medium carrot, finely shredded

3 tablespoons chopped fresh thyme

Two 28-ounce cans whole tomatoes

Kosher salt

3 medium eggplants

1/4 cup extra-virgin olive oil, plus about 1/3 cup for brushing

Kosher salt and freshly ground black pepper

1 cup soft fresh goat cheese, such as Coach Farm

1/2 cup pesto

1/4 teaspoon freshly grated nutmeg

1 cup basic tomato sauce

Generous 2 tablespoons fresh marjoram leaves

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