Rolled eggplant with feta

Cooking time: 8 min - Preparation time: 10 min - Serves: 6 people



Ingredients 2 large eggplants 1/2

sweet red pepper 4 mint sprigs 1

bunch of chives 250g rocket 200g feta


1/2 lemon 1 small clove garlic

10 cl olive oil 1 pinch of Espelette pepper
Salt, pepper Preparation


1 . Wash the eggplant. Remove the stem and cut into slices in length. Cook your hot and oiled Kokko, 3 to 4 minutes on each side. Spread them on a plate and let cool.

2. Finely chop the knife, some chives, mint and a little rocket. Cut the peppers into very small pieces.

3. Prepare stuffing by mixing with a fork in a bowl feta, lemon rind and juice, crushed garlic, a tablespoon of olive oil, herbs, fresh pepper and Espelette pepper. Taste and adjust the seasoning if necessary.

4. Remove a nice spoonful of stuffing cheese at the end of each eggplant slice. Roll gently and let stand all with chives. Repeat until all the ingredients. Cool and refrigerate.

Tip: Serve with Chardonnay white wine type p>. Post a nice spoonful of stuffing cheese at the end of each eggplant slice. Roll gently and let stand all with chives. Repeat until all the ingredients. Cool and refrigerate.

Tip: Serve with Chardonnay white wine type p>. Post a nice spoonful of stuffing cheese at the end of each eggplant slice. Roll gently and let stand all with chives. Repeat until all the ingredients. Cool and refrigerate.

Tip: Serve with Chardonnay white wine type p>.