Antipasti À La Jasmine Eggplant Rolls
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 200 g feta cheese
- 1 clove garlic
- 1 cup plain yogurt or Greek yogurt
- 8 walnuts (halves), possibly more
- 2 eggplant (s)
- Germ oil for frying
- salt and pepper
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the aubergines and cut lengthways into thin slices. The best way to do this is with a peeler or a slicer. Place the slices in a bowl with salted water (approx. 3 tablespoons of salt in 1 liter of water) and let steep for approx. Then rinse with cold water and pat dry with kitchen paper.
- Heat some oil in a pan. Season the aubergine slices with a little salt and pepper and fry in the oil until golden brown on both sides. Place on kitchen paper.
- For the filling, finely chop the nuts and garlic (it is best to start with 1/2 clove of garlic and then use more or less depending on your taste), finely puree the feta cheese and yoghurt with the mixer. Important: do not add salt, as the cheese is usually salty enough! If the paste becomes too firm, add a little more yoghurt to make it creamier. Add nuts and garlic and mix well.
- Brush the aubergine slices with the feta filling, roll up. Place in the refrigerator for about 2 hours.
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