Eggplant rolls with feta cheese and tomatoes
3 servings
20 minutes
Eggplant rolls with feta and tomatoes are an exquisite dish of French cuisine that embodies a harmony of flavors and textures. The recipe's origins can be found in the traditions of Mediterranean gastronomy, where eggplants hold a prestigious place. Slices of eggplant fried to a golden crust become soft and velvety, while the filling of tangy feta, aromatic herbs, and garlic gives them a rich, slightly salty taste. The juicy acidity of the tomatoes completes the flavor composition by adding freshness. These rolls are perfect as an appetizer for a festive dinner or as a light yet nutritious dish on a summer day. They are delightful both hot and chilled, highlighting the versatility of French cuisine that knows how to surprise and inspire.
1
Cut the eggplants into long strips, dip in egg with salt, and fry in a pan with vegetable oil.
- Eggplants: 2 pieces
- Chicken egg: 1 piece
- Vegetable oil: 100 ml
2
We mash the cheese with a fork, add chopped greens and garlic, black pepper.
- Feta cheese: 100 g
- Green: 1 bunch
- Garlic: 2 cloves
- Ground black pepper: to taste
3
We cut the tomatoes into small slices.
- Tomatoes: 1 g
4
Spread the eggplant strip with a mixture of feta, place a slice of tomato on top, and roll it up.
- Eggplants: 2 pieces
- Feta cheese: 100 g
- Tomatoes: 1 g