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Melissa

Melissa Veytia

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Recipe

Eggplant Rolls with Feta Cheese

40 mins
Low
8
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This recipe has a Mediterranean touch and is a good option for Lent.
Learn more about Melissa Veytia

Ingredients

4 portions
  • 200 grams feta cheese
  • 1 eggplant, big
  • 1 cup tomtato, chopped
  • olive oils
  • Dried oregano, to taste
  • peppermint, dehydrated to taste
  • basil, fresh chopped
  • salt
  • black pepper

Preparation

Preheat the oven to 180 degrees. Slice the aubergine very thin to create slices and reserve. Cut the cheese into 4 rectangular cubes.
Add the aubergines in a pot with water and salt for 30 minutes. Drain them well and put them on a kitchen paper towel.
Heat a skillet. Put the slices on a plate and add a little olive oil, oregano, mint. Transfer the aubergines to the pan and grill them for a few seconds on both sides.
Take out the aubergines, wrap the cheese with them and stop them with toothpicks.
In a bowl add the tomatoes, basil, salt and pepper and stir.
Arrange the aubergine rolls in a pyrex, cover with the tomato mixture and bake for 15 minutes.

TIPS

You can serve it with couscous for a Mediterranean-style dish.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
120.9
kcal
6.05%
Carbohydrate, by difference
4
g
1.33%
Protein
6.5
g
13%
Total lipid (fat)
9
g
13.85%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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