John Myers
Ingredients for 3 servings:
- 2 large eggplants
- 100 g feta cheese
- 150 g mascarpone
- 2 garlic cloves
- salt and pepper
- Sugar
- sweetener
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 50 minutes
as part of antipasti or separately as appetizers for wine evenings – vegetarian
Wash the eggplants, trim the stems, and slice the eggplant lengthwise into 8mm slices (using a bread slicer). Season both sides with salt and let stand for 30 minutes. During this time, puree the feta with the mascarpone, garlic, and spices using a hand blender until smooth. Season to taste and let stand at room temperature until ready to use (otherwise the mixture will be too thick to spread). Pat the slices dry and fry in a little oil on both sides until lightly browned (don’t let them get too pale, as this won’t look so good later). Remove from the pan and pat off as much fat as possible with paper towels, gently handling the slices so they don’t tear. Let the slices cool completely. Spread a thin layer of the cheese cream on top with a spoon (leaving just enough space from the edge) and roll up. Refrigerate for at least 2 hours. Then arrange on a platter. Serve with flatbread, pita, or baguette slices.
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