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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.