Summary
| Prep Time | 20 mins |
| Cook Time | 47 mins |
| Total Time | 1 hr 7 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 1 eggplant (s), sliced
- 4 tablespoon olive oil
- 1 clove garlic, pressed
For the filling:
- 1 bunch parsley, chopped
- 0.25 ¼ bunch oregano, chopped
- 0.25 ¼ bunch basil, chopped
- 0.25 ¼ bunch coriander, chopped
- 1 bunch spring onion (s), sliced
- 200 g feta cheese, crumbled
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Grease the aubergine slices with olive oil and pressed garlic cloves and bake in a hot oven at 200 degrees top / bottom heat for about 20 minutes.
- For the filling, mix the feta cheese, parsley, spring onion, oregano, basil, coriander, garlic and salt together.
- After the 20 minutes, put the filling on the aubergines and leave in the oven for another 7 minutes at 200 degrees.
- Then let cool for about 5 minutes and roll up the slices and secure with a wooden skewer.
- Can be enjoyed warm or cold.
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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.
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