Monday, March 3, 2014

Eggplant rolls stuffed with Feta cheese

A really delicious lunch or dinner, what can be prepared very easy. It`s not a heavy dish and made from healthy ingredients, it can adjust perfect in your diet. Preheated next day it also will be tasty.


1 medium onion
2 large tomato
1 medium eggplant
80 gr Feta cheese
2 smashed garlic
1 teaspoon oregano
1 teaspoon black pepper
1 tablespoon grated Parmezan cheese
1 tablespoon chopped parsley

1. Slice 1-½ eggplants into ¼ inch slices lengthwise. Sprinkle with salt and set aside for 30 minutes.

2. Start to prepare the sauce. Chop the onion and saute in 1 tablespoon oil, slice the tomato and add into pot near the onion, add the garlic to. Mix it well, pour 100 ml water , cover the pot with a lid and cook it on medium fire for 10-15 minutes.

3. Use kitchen towels to dry the sliced eggplants. Preheat a bit , 1/2 tablespoon, of oil in a pan and fry the eggplant into. You also can use a grill if you have at home.

4. Preheat oven to 200 C.

5. Cut the cheese in slice and place onto eggplants and roll eggplant up. Place the roll in a greased baking dish, repeat with remaining slices. Pour sauce over rolls, drizzle with Parmezan and parsley, bake for 20 minutes.



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