If you ask us, eggplants are a highly underrated vegetable. Not only are they high fibre and low in calories, the unique texture means you can get creative with it in a number of different dishes. Not only that, in addition to containing a variety of vitamins and minerals, eggplants boast a high number of antioxidants.
Keep scrolling for the recipe for these eggplant rolls with feta, olives and sundried tomato from delicious new cookbook, Mediterranean Lifestyle Cooking by Mary Valle, which highlights some of the best dishes to come out of Greece, Italy, France and beyond.
What’s not to love about the Mediterranean diet?!
Keep scrolling for the recipe for these eggplant rolls with feta, olives and sundried tomato from delicious new cookbook, Mediterranean Lifestyle Cooking by Mary Valle, which highlights some of the best dishes to come out of Greece, Italy, France and beyond.
What’s not to love about the Mediterranean diet?!
RECIPE: Eggplant Rolls with Feta, Olives & Sundried Tomato
Serves 4 to 6
Ingredients
60 ml (2 fl oz) olive oil
2 large eggplant (aubergines), trimmed and sliced into 1 1/2 cm (1/2 in) thickness lengthways
60 g (2 oz) feta cheese, crumbled
60 g (2 oz) kalamata olives, pitted and diced
12 sundried tomatoes, diced
small handful of basil leaves
4 teaspoons parsley, fined chopped
salt, to taste
freshly ground black pepper
Method
In a bowl combine the feta, olives, sundried tomatoes, parsley and mint. Prepare the eggplant and brush the slices with olive oil. Heat a frying pan with a little extra olive oil over medium heat and fry the eggplant slices, about 2–3 minutes on each side or until cooked. You can also cook the eggplant over a grill or barbeque if you prefer. Allow it to sit on some absorbent paper while cooking the remainder of the eggplant. Season to taste.
Layout each eggplant slice and place a heaped spoonful of the feta mixture at the wider end and roll up tightly. Place onto a serving platter and drizzle a little more olive oil over, a grind of black pepper and some extra herbs.
Mediterranean Lifestyle Cooking, New Holland Publishers RRP $35.00 available from all good book retailers or online www.
60 ml (2 fl oz) olive oil
2 large eggplant (aubergines), trimmed and sliced into 1 1/2 cm (1/2 in) thickness lengthways
60 g (2 oz) feta cheese, crumbled
60 g (2 oz) kalamata olives, pitted and diced
12 sundried tomatoes, diced
small handful of basil leaves
4 teaspoons parsley, fined chopped
salt, to taste
freshly ground black pepper
Method
In a bowl combine the feta, olives, sundried tomatoes, parsley and mint. Prepare the eggplant and brush the slices with olive oil. Heat a frying pan with a little extra olive oil over medium heat and fry the eggplant slices, about 2–3 minutes on each side or until cooked. You can also cook the eggplant over a grill or barbeque if you prefer. Allow it to sit on some absorbent paper while cooking the remainder of the eggplant. Season to taste.
Layout each eggplant slice and place a heaped spoonful of the feta mixture at the wider end and roll up tightly. Place onto a serving platter and drizzle a little more olive oil over, a grind of black pepper and some extra herbs.
Mediterranean Lifestyle Cooking, New Holland Publishers RRP $35.00 available from all good book retailers or online www.
