Eggplant Rolls with Feta Cheese, Avocado and Tomato Jam

2 large eggplants, cut lengthwise into 1/2 inch slices
1/4 cup olive oil
3 ounces feta cheese, crumbled
3 ounces spreadable cream cheese
1/2 cup thick tomato jam
1 avocado, firm, but ripe
Tomato Jam
8 ounce can tomatoes in juice
1 teaspoon sugar
3 tablespoons red wine vinegar
salt and pepper, to taste

Heat oil in a large pan and fry eggplant slices until well coloured both sides, and cool on paper towels. Mix the crumbled feta and cream cheese together until well combined and smooth. When the eggplant slices are cold spread with the cream cheese mixture and then with a layer of tomato jam. Lay a thin slice of avocado on top and roll up. Chill and cut each roll into 2 or 3 bite-sized pieces just before serving.

Tomato Jam: In a large frying pan simmer the tomatoes and their juice, sugar and red wine vinegar, briefly. Puree and sieve the mixture and reduce until the mixture reaches the consistency of thick tomato sauce. Season to taste with salt and freshly ground black pepper. Store in the refrigerator for up to one week.



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