Ricotta Feta Eggplant Rolls
This Greek dish is well balanced, delicious and easy to whip up. Serve with crusty bread and mixed salad, and you’ll have yourself a winner everyone will enjoy.
Preparation Time: 30 minutes, plus 30 minutes standing time
Cooking Time: 30 minutes
Makes: 4 servings
Ingredients
2 large eggplants, sliced
350g fresh ricotta
200g feta
1 tbsp. dried oregano
1 tbsp. sea salt
20ml olive oil
¼ cup kalamata olives, chopped
4tbsps. toasted pine nuts
700g crushed tomatoes
1 cup grated tasty cheese
2 cloves garlic
Method
Preheat fan force oven to 180°C.
Wash and trim tops of eggplants and, using a V-slicer, cut lengthways into 1cm thick slices.
Place slices onto paper towel and sprinkle with sea salt. Stand for 30 minutes then pat dry using another paper towel.
Brush both slides of eggplant slices with olive oil and pan fry in batches on both sides over medium heat until tender. Stand for 5 minutes, or until cool.
Fry garlic over medium heat until fragrant.
Combine garlic, ricotta, feta, pine nuts, chopped olives and oregano in a bowl and season with salt and pepper.
Mix to combine.
Pour crushed tomatoes into an ovenproof dish and season lightly with salt, pepper and dried oregano.
Take a heaped tablespoon of the cheese filling and place it onto the widest end of each slice of eggplant. Roll to enclose.
Place rolls into dish and sprinkle with grated cheese of your choice.
Cover with foil and cook for 20 minutes. Remove foil and cook for a further 10 minutes.
Serve with crusty bread and mixed salad.
Categories
#greek
#dinner
#cheese
#eggplant
%recipeyum
225040 - 2023-07-17 08:39:18
