Eggplant & Feta Rolls


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Servings: 6-8
  • 2 eggplants
  • salt
  • olive oil, for cooking
  • 12 -15 basil leaves, shredded
  • 100 g feta, crumbled
  • Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
  • Rinse and dry well.
  • Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
  • Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
  • Place on a platter to serve.
  • TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

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