Mediterranean Eggplant Rolls

Share the message
  •  
  •  
  •  
  •  
  •  
  •  
  •  
  •  

KristenAuthorKristen
Rating

ShareTweetSave

Yields6 Servings

Nutrition Facts

Protein Serves 1

Servings 6


Amount Per Serving
% Daily Value *
Net Carbohydrate 4g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 200 g Eggplant Cut into 6 Think Slices
 2 tbsp Olive Oil
 1 tbsp Fresh Basil, Finely Chopped
 2 Garlic Cloves, Crushed
 6 Spears Fresh Green Asparagus, Trimmed
 180 g Feta Cheese, Crumbled
 120 g Sun-Dried Tomatoes, Chopped Coarsely
 40 g Seeded Black Olives, Chopped Coarsely

1

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.

2

Steam or microwave asparagus until just tender, refresh in cold water.

3

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.

Category, Cuisine, Cooking Method

Ingredients

 200 g Eggplant Cut into 6 Think Slices
 2 tbsp Olive Oil
 1 tbsp Fresh Basil, Finely Chopped
 2 Garlic Cloves, Crushed
 6 Spears Fresh Green Asparagus, Trimmed
 180 g Feta Cheese, Crumbled
 120 g Sun-Dried Tomatoes, Chopped Coarsely
 40 g Seeded Black Olives, Chopped Coarsely

Directions

1

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.

2

Steam or microwave asparagus until just tender, refresh in cold water.

3

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.

Mediterranean Eggplant Rolls

Leave a Reply

Scroll to Top