Feta, yogurt and aubergine rolls

Name: Feta, yogurt and aubergine rolls
Yield: For 4 people
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

Easy
July 2011

For 4 people
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

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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

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.
Meanwhile combine the garlic, yogurt, feta and oregano in a bowl. Stir well, season and set aside.
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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