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Eggplant Rolls with Feta

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Eggplant Rolls with Feta

The perfect eggplant rolls with feta recipe with a picture and simple step-by-step instructions.

  • 2 Eggplant
  • 1 Clove of garlic
  • 0,5 dl Olive oil
  • 2 Branches Rosemary
  • 100 g Feta
  • 6 Branches Parsley smooth
  • Salt and pepper
  1. Cut the eggplant at the top and bottom and cut lengthways into approx. 5 mm thick slices. Press the garlic into the oil. Fry the aubergine slices and cuts in a grill pan without fat over medium heat until golden brown on both sides. Brush with garlic oil while still warm and season with salt and pepper.
  2. Finely chop the eggplant slices and herbs. Mix with the remaining garlic oil. Salt and pepper the mixture.
  3. Lay out aubergine slices on the work surface. Brush with the herb and aubergine mixture. Cut the feta into stalks, place on the aubergine slices and roll up. Garnish with herbs if you like.
Dinner
European
eggplant rolls with feta

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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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