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Grilled Eggplant Rolls with Feta and Sage Stuffing
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Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 40 mins
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Preparation steps
1.
Rinse the eggplant, remove the ends and cut lengthwise into 8 slices. Discard the first and last slice (save for another use). Sprinkle the eggplant slices with salt and set aside in a bowl. In the meantime, cut the feta into 12 pieces and wrap each with a sage leaf. Rinse the eggplant slices, pat dry and season with pepper. Place a piece of feta on it, roll up and secure with a wooden toothpick. Brush with olive oil.
2.
Cook the eggplant rolls for 8-10 minutes on a hot grill.
3.
For the dip, rinse the mint, shake dry, remove the leaves, and chop finely. Mix with yogurt and sour cream and season with salt and pepper. Serve the eggplant rolls on a decorative platter alongside a bowl of the dip.
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