Stuffed Eggplant Rolls

(5 votes)

1 eggplant, cut into 4, lengthways
2 tablespoons olive oil
2 ounces feta
1 tablespoon fresh chives, chopped
1 tablespoon fresh flat leaf parsley, chopped
1 tablespoon pine nuts
1 garlic clove, peeled and crushed

Preheat oven to 500 F.

Preheat a griddle pan.

Brush the slices of eggplant with the oil before placing the slices in the griddle pan. Turn the slices of eggplant, to griddle both sides.

Remove the griddle from the heat.

Place the feta, herbs, pine nuts and garlic in a small bowl and stir.

Take 1 slice of eggplant and place a tablespoon of the feta mixture in the centre of the slice.

Carefully roll the eggplant in an upwards direction. Place the eggplant roll on a baking tray before repeating the process with the 3 other eggplant slices.

Place the involtini (eggplant rolls) in the oven for 5 minutes. Remove the involtini from the oven. Place the involtini on a plate before serving.

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