Eggplant (Aubergine) And Feta Rolls

1. 1

   Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.

2. 2

   Rinse and dry well.

3. 3

   Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.

4. 4

   Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.

5. 5

   Place on a platter to serve.

6. 6

   TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

* Per serving · 4 servings · Values may vary.

No additional tips available.