Name: Mediterranean Eggplant Rolls
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g Eggplant (cut into 6 think slices); 2 tbsp Olive oil; 1 tbsp Basil (fresh, finely chopped); 2 Garlic cloves (crushed); 6 Asparagus (fresh green spears); 180 g Feta cheese; 120 g Sun-dried tomatoes (chopped coarsely); 40 g Black olives (chopped coarsely)

Mediterranean Eggplant Rolls

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Meal Type: Low Carb, Mains, Side Dish, Snacks, Vegetarian

Main Ingredient: Vegetables

Recipe Type: Nut Free

Servings:

Carbohydrates: 8.5g

Protein Serves: 0.5

Ingredients

200 g Eggplant cut into 6 think slices
2 tbsp Olive oil
1 tbsp Basil fresh, finely chopped
2 Garlic cloves crushed
6 Asparagus fresh green spears
180 g Feta cheese
120 g Sun-dried tomatoes chopped coarsely
40 g Black olives chopped coarsely

Metric - Imperial

Instructions

Cut each eggplant lengthwise into 6 thin slices, cook eggplant in batches in a fry pan (or grill plate) brushing both side of each slice with combined oil, basil, rosemary and garlic.
Steam or microwave asparagus until just tender, refresh in cold water.
Place one spear of asparagus, a little cheese, some chopped tomatoes and olives on each slice of eggplant, roll up and secure with a toothpick.

Nutrition

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Mediterranean Eggplant Rolls