Feta, yogurt and aubergine rolls

Feta, yogurt and aubergine rolls
  • Serves icon For 4 people
  • Time icon Takes 15 minutes to make, 10 minutes to cook

For a quick vegetarian recipe, wrap charred slices of aubergine in feta and yogurt marinade to make these rolls.

Nutrition: per serving

Calories
178kcals
Fat
13.6g fat (6.3g saturated)
Protein
7.8g
Carbohydrates
4.5g carbs (3.2g sugars)
Fibre
2.7g
Salt
1.4g
Calories
178kcals
Fat
13.6g fat (6.3g saturated)
Protein
7.8g
Carbohydrates
4.5g carbs (3.2g sugars)
Fibre
2.7g
Salt
1.4g

Ingredients

  • 2 aubergines
  • Olive oil for brushing
  • 1 garlic clove, crushed
  • 4 tbsp Greek yogurt
  • 150g feta, crumbled
  • 2 tbsp finely chopped fresh oregano
  • 20 large fresh basil leaves
  • 10 semi-dried tomatoes, halved

Method

  1. Cut the aubergines lengthways into 5mm thick slices. Heat a griddle pan over a high heat, brush the slices with a little oil and griddle until they begin to char.
  2. Meanwhile combine the garlic, yogurt, feta and oregano in a bowl. Stir well, season and set aside.
  3. To serve, spread a heaped teaspoon of the feta and yogurt mixture onto each aubergine slice, adding a basil leaf and half a tomato. Roll the slices up, secure with cocktail sticks and serve as a starter or with lamb steaks for a main.

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