EGGPLANT ROULADES WITH FETA
These roulades are stuffed with creamy, garlicky feta cheese, tomatoes and toasted walnuts. They are topped with some more walnuts and a balsamic reduction sauce. An unforgettable combination!
Servings: 8 roulades
- 1 large eggplant
- 2 tbsps olive oil
- 1 cup crumbled feta cheese
- 2 tbsps plain low-fat yogurt
- 1 large garlic clove minced
- 1 tsp paprika
- 1/4 cup chopped dill
- 1 small tomato
- 1/3 cup walnuts
- dill to garnish
- 8 slices toasted bread (optional)
Preheat the oven to 450F.
Peel the eggplant and slice it lengthwise into 1/4 inch thick slices. Place the slices onto a baking sheet lined with parchment paper. Using a brush, coat the slices with a little bit of olive oil. Place the eggplant slices in the oven and bake for about 35 minutes until nicely browned. The time may vary slightly, so keep an eye on them.
To prepare the feta spread, mix feta cheese with yogurt, garlic, paprika and chopped dill.
Dice the tomato and squeeze out the excess liquid.
Toast the walnuts in a small frying pan until fragrant.
Once the eggplant slices are cooked, let them cool down a bit.
To assemble roulade, spread a spoonful of feta mixture on the wider edge of each eggplant slice. Add some tomatoes, walnuts and some dill.
Roll the slices into the a roulade.
Top them off with leftover walnuts and tomatoes and sprinkle with the balsamic reduction. Serve the roulades on toasted bread for lunch or with some rice for dinner.
Balsamic reduction sauce
After you’ve started baking the eggplant slices, pour balsamic vinegar into a small saucepan and simmer for about 20 minutes until it looks thick.
Note: it will thicken even more as it cools down.
Calories: 176kcal | Carbohydrates: 5g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 295mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 9.1mg | Calcium: 80mg | Iron: 0.7mg