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Recipe : ** Eggplant Rolls With Oregano

Eggplant Rolls With Oregano
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Course:
Appetizer

Practical information

  • Prep time
    30 min
  • Cooking
    25 min
  • Ready in
    55 min
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             

Categories

Healthy recipe
Budget:
friendly
Difficulty:
easy recipe
Category:
Vegetable recipes
Tags:
Eggplant, oregano

Recipe's Ingredients

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  • 2 cloves garlic
  • fine salt and freshly ground black pepper
  • 2 medium, elongated-shaped eggplants
  • ½ tablespoons dijon-style mustard
  • ½ tablespoons fresh oregano
  • olive oil
  • 80 g onion
  • 300 g plum tomatoes
  • 100 g feta cheese

  • Recipe preparation steps

  • 1
    Heat 1 tablespoon oil in a small saucepan over medium heat. Add the diced onion and sweat until the onion starts to soften. Add the diced tomato, half the garlic, and a pinch of salt. When the sauce comes to a boil, reduce the heat and cook until thick. Season with salt and pepper. Set aside.
  • 2
    Preheat the broiler.
  • 3
    Trim the stems and leaves from the eggplants. Working from the center outward, cut each lengthwise into 5-mm thick slices. There should be 4 slices for each eggplant that are all about the same size.
  • 4
    Arrange the slices in a single layer on a baking sheet. Brush each side of each slice lightly with olive oil. Place the slices under the broiler until they start to brown, about 5 minutes. Turn the slices and brown the other side.
  • 5
    Preheat the oven to 210°C.
  • 6
    Combine the cheese, mustard, oregano, and 1 tablespoon of the tomato sauce in a bowl. Use a fork to break apart the cheese and uniformly bring the mixture together.
  • 7
    Divide the remaining tomato sauce between individual gratin dishes. Use the back of a spoon to spread the sauce evenly over the bases of the dishes.
  • 8
    Place one of the eggplant slices on a work surface. Place a small spoonful of the cheese mixture at the square-cut end and roll the slice up from that end. Set the rolled-up slice on the layer of tomato sauce. Repeat the process with the remaining eggplant slices. There should be 4 eggplant rolls per serving.
  • 9
    Place the gratin dishes in the oven and bake until the cheese starts to melt, about 15 minutes.
  • Ready !



 

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