Mediterranean eggplant rolls
2
Points®
Total time: 1 hr 15 min • Prep: 35 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Be transported to Greece – even if you’re not off on holiday – with this combination of aubergines, tomatoes, olives and tangy feta cheese.
Ingredients
Eggplant
2 large, cut lengthways into 5mm slices
Red onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Pitted green olives
50 g, pitted, coarsely chopped
Tomato(es)
5 medium, coarsely chopped
Tomato paste
1 tbs
Fresh basil
¼ cup(s), coarsely chopped
Reduced-fat ricotta cheese
⅓ cup(s), (80g), crumbled
Pine nuts
1 tbs, roasted
Mixed salad leaves
1 cup(s), to serve
Lemon(s)
½ medium, cut into wedges to serve
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C.
2
Lightly spray a non-stick chargrill pan with oil and heat over mediumhigh heat. Cook eggplant slices for 2-3 minutes each side or until golden; you will need to do this in batches. Set aside.
3
Lightly spray a medium saucepan with oil and heat over medium heat. Cook onion, stirring, for 6-8 minutes or until softened. Add garlic and cook for 1 minute. Remove from heat and add olives, tomatoes and tomato paste. Season with salt and pepper and stir through basil.
4
Spoon 1 tablespoon of tomato mixture over one end of each chargrilled eggplant slice, then roll up (see tip). Place rolls in a 2 litre (8- cup) baking dish, seam-side down. Spoon over remaining tomato mixture. Scatter over ricotta and nuts. Bake for 20 minutes or until bubbling and golden. Serve with green salad leaves and lemon wedges.
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