Aubergine and feta rolls recipe
information
Calories per serving 120.
ingredients
1 aubergine, trimmed at each end
2 tablespoons olive oil
100 g (3 1/2 oz) feta cheese, crumbled
225 g (8 oz) plum tomatoes, chopped finely
1 tablespoon pesto
salt and freshly ground black pepper
1 teaspoon balsamic vinegar, to serve
2 tablespoons olive oil
100 g (3 1/2 oz) feta cheese, crumbled
225 g (8 oz) plum tomatoes, chopped finely
1 tablespoon pesto
salt and freshly ground black pepper
1 teaspoon balsamic vinegar, to serve
method
1. Slice the aubergine lengthways into six thin slices, discarding the end slices.
2. Brush each slice with a little olive oil and cook on a griddle pan for 2 - 3 minutes on each side.
3. Transfer the slices to a plate and set aside.
4. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
5. To make the filling, mix together the feta cheese, tomatoes, pesto and seasoning.
6. Place a little of the filling on the top end of each aubergine slice.
7. Roll up each slice, enclosing the filling, and secure the roll with a cocktail stick.
8. Line a baking sheet with non stick baking parchment.
9. Place the aubergine rolls on the baking sheet and bake for 15 minutes.
10. Drizzle each roll with a few drops of balsamic vinegar.
11. Serve the rolls warm, allowing one for each person.
2. Brush each slice with a little olive oil and cook on a griddle pan for 2 - 3 minutes on each side.
3. Transfer the slices to a plate and set aside.
4. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C.
5. To make the filling, mix together the feta cheese, tomatoes, pesto and seasoning.
6. Place a little of the filling on the top end of each aubergine slice.
7. Roll up each slice, enclosing the filling, and secure the roll with a cocktail stick.
8. Line a baking sheet with non stick baking parchment.
9. Place the aubergine rolls on the baking sheet and bake for 15 minutes.
10. Drizzle each roll with a few drops of balsamic vinegar.
11. Serve the rolls warm, allowing one for each person.
serving amount
serves 6.
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