Eggplant roll with feta
Vegetarian

Eggplant roll with feta

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Ingredients
Eggplant Roll
  • 1 eggplant
  • 40g tomato
  • 1 small onion
  • 2-3 cloves of garlic
  • 150g Baladna feta cheese
  • 10g basil
  • 20g pesto sauce

How it's made!
    • Chop the tomatoes into small pieces. 
    • Heat olive oil in a saucepan over medium heat.
    • Add the minced garlic and cook for an additional 1-2 minutes, or until fragrant.
    • Add the finely chopped onion and cook until softened and translucent, about 3-4 minutes.
    • Add the chopped tomatoes to the pan and stir to combine.
    • Add salt and pepper to taste, and chopped basil .
    • Reduce the heat to low and let the tomato sauce simmer for 20-30 minutes. 
    • Once the sauce is done, remove it from the heat and let it cool slightly.
    • Slice the eggplant fingers lengthwise into thin, flat slices.
    • Grill the eggplant slices until they are tender and slightly browned. Set them aside to cool.
    • Spread the pesto Sauce onto each eggplant slice covering the entire surface.
    • Add the feta cheese and Roll up each eggplant. 
    • Once the eggplant rolls are done, remove them from the pan and top them with Tomato sauce and fresh basil.
Video tutorial