Eggplant rolls with feta and tomatoes

Eggplant rolls with feta and tomatoes



● 2 medium eggplants,
● 2 tomatoes,
● 120g feta,
● 1 tablespoon olive oil,
● 70 g of walnuts halves,
● A small handful of parsley leaves.


 1. Eggplant cut into lengthwise into 4-5 mm thick plate
2. Preheat a frying pan with 1 tbsp vegetable oil. Put the eggplant and fry for 2 minutes on each side, until cooked.
3. We shift to paper towels to soak up excess fat. From tomatoes remove seeds, pulp cut into thick strips. To Fet, 1 tbsp olive oil and herbs put in the bowl of a blender. Ground to a paste.
4. On each slice of eggplant put 1 tsp feta, tomato and half a slice of walnut. Displace into rolls.
Bon Appetit!

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