Eggplant and feta rolls recipe

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  • Cuisine: Modern Australian
  • Makes 12

A simple, yet stylish pre-dinner nibble for the summer months.

Ingredients

2 eggplants
Salt
Olive oil for cooking
Shredded basil leaves
100 g feta, crumbled
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Preparation

Cut eggplants lengthwise into thin slices and sprinkle with salt, allow to drain in a colander for 30 minutes. Rinse and dry well.

Pan-fry in olive oil until golden brown on both sides.
Drain and allow to cool.

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

Place on a platter and they’re ready to go.


If you enjoyed this Eggplant and feta rolls recipe then browse more Modern Australian recipes, side dish recipes, quick recipes and our most popular hainanese chicken rice recipe.

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