Special Diet

Stuffed Aubergine and Yogurt Rolls

cook 30 mins
  • 1 garlic clove, crushed
  • 3 tablespoons Greek yogurt
  • 200 g (7 oz) feta cheese, crumbled
  • 6 tablespoons finely chopped oregano leaves
  • 2 aubergines
  • olive oil, for brushing and drizzling
  • 50 g (2 oz) Sunblush tomatoes
  • a handful basil leaves
  • salt and pepper
  • In a bowl combine the garlic, yogurt, feta and the oregano. Stir well, season to taste and set aside.
  • Meanwhile slice the aubergines into slices 5 mm (1/4 in) thick. Put a griddle pan over a high heat, brush the aubergine slices with a little oil and griddle, in batches, until they begin to char and soften.
  • Spread each aubergine slice with the yogurt mixture and top with a basil leaf and a Sunblush tomato. Roll the slices up, garnish with basil leaves, drizzle over a little olive oil and serve.
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