His Finest Roll

Chef Andrea Rogantini of Prego restaurant in Beverly Hills made up this recipe after experimenting with the idea of rolling eggplant slices around goat cheese and sun-dried tomatoes. Garnished with red and yellow tomatoes, or cut in half and served with wood picks for a cocktail appetizer, the rolls proved very popular as a first course.

“I try to make every dish my own,” says Rogantini. He had always dreamed of coming to America and was thrilled to be offered a position at Rex il Ristorante. (He’s also had stints at Celestino, Tutto Mare, Newport Beach and his own restaurant, Ristorante Bagatta.) Rogantini also works on reducing the fat and cholesterol in the dishes that he cooks. “I want my food to be healthy, so that anyone on a diet can enjoy it,” he says.

GRILLED EGGPLANT ROLLS

16 slices large eggplant, cut 1/2-inch thick

2 ounces sun-dried tomatoes in olive oil

Salt, pepper

4 ounces goat cheese

1 red sweet pepper

1 yellow sweet pepper

1/3 cup prepared pesto

Brush eggplant slices with olive oil from sun-dried tomatoes and grill 3 minutes on each side. Season lightly with salt and pepper, if desired. Place small amount of goat cheese and sun-dried tomato on each eggplant slice. Roll and set aside.

Roast red and yellow peppers until skins blister, then remove skin and seeds. Cut into 8 sections, lengthwise, and place 2 red and 2 yellow sections on each plate to resemble 4-pointed star. Spoon pesto in center of each plate. Place eggplant rolls between pepper and leaves. Sprinkle with parsley. Makes 4 servings.

Note: Eggplant rolls can be served as individual party tray appetizers without garnishes. Tray can be garnished as desired, with or without red and yellow peppers. Prepared pesto is available at most Italian grocery stores and deli sections in supermarkets.