Sunday, May 27, 2012

Eggplant, Tomato, and Cheese Rolls


I had a bit of eggplant and tomato left over in the kitchen, so I put this simple appetizer thing together for dinner. Just wanted to try and mix some random ingredients together, but found that it outshone the boring main course by a million (more on the main-course later). I imagine a light squeeze of lime juice would do it some good, though.


Ingredients (Serves 2-3)
  • 1 small eggplant, thinly sliced length-ways
  • 1 small tomato, thinly sliced
  • 2 tbs feta cheese
  • 2 tbs parsley, finely chopped
  • 1 tsp dried basil
  • 1/2 Thai red chili, minced (optional)
  • 1/8 tsp paprika (optional)
  • 1 tbs extra virgin olive oil
Directions
  1. Coat the eggplant slices very lightly with oil. 
  2. Grill slices over low heat until tender and cooked through.
  3. Meanwhile, mash the feta and mix it together with parsley, basil, chili and paprika. 
  4. To serve, wrap the eggplant around a slice of tomato and some of the feta mix. Secure with a toothpick and drizzle with the remaining olive oil.