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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
  • chopsticks

Preparation

Preheats the oven to 180 degrees. Slice the aubergine very thin to create as sheets and reserve. Cut the cheese into 4 rectangular cubes.
Add the aubergines in a pot with water and salt for 30 minutes. Drain well and put them on a paper towel.
Put to heat a pan. Put the slices on a plate and add a little olive oil, oregano, mint. Transfer the aubergines to the pan and pass them for a few seconds on both sides.
Remove the aubergines, wrap the cheese with the same and stop with chopsticks.
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 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.
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