EGGPLANT AND FETA ROLL
Serves : 4
Preparation: 20 minutes - Cooking time: 25 minutes
INGREDIENTS
- 1 eggplant, thinly sliced
- 125 ml (1/2 cup) tomato sauce
- 125 ml (1/2 cup) feta cheese, crumbled
- 60 ml (4 tablespoons) bread crumbs
- 1 clove garlic, minced
- 1 pinch herbes de Provence blend
- 60 to 90 ml (4 to 6 tbsp) olive oil
- Salt and pepper to taste
METHOD
- Preheat oven, rack in center, to 200°C (400°F).
- On an ovenproof baking sheet lined with parchment paper or a silicone mat, place the eggplant slices on top, drizzle with olive oil and herbes de Provence and bake for 15 minutes.
- In a bowl, mix the tomato sauce, breadcrumbs, garlic and feta cheese.
- Spread the mixture over the slices of eggplant, then roll up the slices to form rolls.
- Place the rolls on a baking tray lined with parchment paper or a silicone mat, and bake for 10 minutes.
