in Italy

Eggplant rolls

updated

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Ingredients for 2 servings:

  • 1 eggplant(s)
  • 1 clove(s) garlic
  • 4 tsp sour cream
  • 75 g feta cheese, mini cubes
  • 1 tsp oregano
  • 4 tomatoes, dried in oil
  • 4 basil leaves
  • salt and pepper
  • olive oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Total time approx. 50 minutes

Antipasto

Cut the eggplant lengthwise into 8 thin slices, season with salt, and let rest for about 30 minutes. Rinse with water, pat dry, and fry in olive oil. Crush the garlic and mix with the sour cream and cheese. Season with salt and pepper to taste. Layer two eggplant slices on top of each other, narrow ends in, and spread with the cheese mixture. Wrap each slice around a tomato and basil leaf.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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