John Myers
Ingredients for 6 servings:
- 200 g feta cheese
- 1 clove(s) garlic
- 1 cup of natural yogurt or Greek yogurt
- 8 walnuts (halves), possibly more
- 2 eggplant(s)
- Germ oil for frying
- salt and pepper
- salt water
Instructions
Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes
Eggplant slices with feta, antipasti
Wash the eggplants and slice them lengthwise into thin slices. This is best done with a vegetable peeler or a slicer. Place the slices in a bowl of salted water (about 3 tablespoons of salt per 1 liter of water) and let stand for about 30 minutes. Then rinse with cold water and pat dry with kitchen paper. Heat a little oil in a pan. Season the eggplant slices with salt and pepper and fry in the oil until golden brown on both sides. Place on kitchen paper. For the filling, finely chop the nuts and garlic (it’s best to start with 1/2 clove of garlic and then add more or less to taste). Blend the feta cheese and yogurt until smooth. Important: Do not add salt, as the cheese is usually salty enough! If the paste becomes too thick, you can make it creamier by adding a little more yogurt. Add the nuts and garlic and mix everything well. Spread the feta filling over the eggplant slices and roll up. Place in the refrigerator for about 2 hours.
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