Fortunately, any type of eggplant can be used in a recipe. Like its cousins the tomato and the pepper, eggplant isn't available until midsummer. While high in fiber, eggplants aren't known for nutritional value. They're best eaten fresh, but can be stored for up to one week in the refrigerator. Eggplant, however, is very versatile.
Salt slices lightly on both sides.
Rinse eggplant slices and pat dry. Brush egplant with oil and bake 5 minutes on each side. Remove from oven and cool. Spread each slice with chevre and roll into tube shapes. Place tubes in a shallow glass dish.