Feta, yoghurt and eggplant rolls
These delicious grilled eggplant rolls are full of flavour and the herbs can be varied according to taste preferences.
Reduced fat feta cheese
2 tbs, finely chopped
1 clove(s), crushed
Roasted capsicum, not in oil
1 cup(s), (30g)
- Preheat a barbecue or chargrill over medium-high heat. Cut eggplant lengthways into 8 even slices. Drizzle with oil. Cook for 3–4 minutes each side or until golden and tender.
- Meanwhile, process feta, milk, oregano and garlic in a food processor until almost smooth.
- Divide eggplant slices among serving plates. Spread with feta mixture, then top with capsicum and rocket. Roll to enclose filling. Secure with toothpicks to serve.
SERVING SUGGESTION: salad of cherry tomatoes (halved), Lebanese cucumber (cut into ribbons) and mixed salad leaves, drizzled with balsamic vinegar.TIP: You can use marjoram, chives or flat-leaf parsley leaves instead of oregano.