Applewood Grilled Havarti Wrapped in Eggplant with Chimichurri

Paired with WIT Cellars 2019 Malbec, this Applewood Grilled Havarti Wrapped in Eggplant with Chimichurri is truly delightful!

2019 WIT Cellars Malbec

This big and juicy Malbec greets you with jammy flavors of bing cherry and pomegranate, sprinkled with pepper and earth. You’ll find cola, vanilla, and leather on the rich palate, integrated with bold tannins, and a finish that goes on for days.

eggplant with chimichurri

Applewood Grilled Havarti Wrapped in Eggplant with Chimichurri

Chef John Gray

Prep Time 10 mins
Cook Time 15 mins

Course Appetizer, Side Dish

Servings 4 people

Ingredients

  

  • 1 1/2 c Olive Oil Extra Virgin
  • 1 c FlatLeaf Parsley Chopped
  • 1 tbsp Garlic Finely Minced
  • 2 Lemons Cut in Half for Juice
  • 1 tsp Red Chili Flakes
  • Sea Salt For Seasoning

Instructions

 

  • In a large baking sheet place eggplant & Havarti cheese and rub with ½ cup of olive oil and season with salt.
  • Grill eggplant over hot grill, griddle, or cast-iron skillet. Allow to mark well and put back onto the baking sheet to cool.
  • Grill Havarti quickly to brown and place one piece on each slice of eggplant and roll.
  • Stir together all ingredients for chimichurri into a bowl except salt and lemon.
  • Spoon chimichurri over each eggplant roll and allow to marinate at room temperature. Reserve some chimichurri for plating.
  • When ready to serve, place onto a plate dressed with remaining chimichurri, a squeeze of lemon, and a sprinkle of sea salt.

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