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    You are in: Home / Recipes / Eggplant (Aubergine) and Feta Rolls Recipe
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    Eggplant (Aubergine) and Feta Rolls

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on January 17, 2009

      I sliced my eggplant 1/8" - 1/4" thick and had trouble with them being too crispy - particularly the skin. Being crispy was yummy, but made them difficult to roll without shattering. I found that I needed VERY little feta (about 1/2 tsp) on each slice (used an 8" x 4" eggplant). My guests liked them, but I don't think I'll bother making them again. Having so few ingredients was a plus, though.

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    • on December 25, 2008

      I agree with twissis, these are 10+ stars! I made these today and my guests were lucky to get any as I was tempted to eat them all before they arrived! LOL I used graffiti eggplants, homegrown basil, and sheep's-milk feta. I did end up having to use more basil and feta than called for to get through all the eggplant (and they weren't large eggplants). I was surprised by the amount of flavor with so few ingredients. Thanks so much for this recipe bluemoon!

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    • on May 14, 2006

      These eggplant rolls are really easy to make and taste fantastic. BF prepared them and he sliced the eggplant as thin as he could. However, we loved the rolls best that were a little bit thicker than the others and we will keep that in mind for another time. We enjoyed them on my balcony together with olive crostini and we might prepare them as part of an appetizer buffet for a summer party. Thank you bluemoondownunder for this flavourful eggplant rolls with just 3 main ingredients!

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    • on March 27, 2006

      Where are 10 stars when you need them? Kittencal was so right - this is wonderful & so incredibly easy! I used it as a side dish to fish gratin #113718. My Icelandic hubby said this was the best eggplant I'd ever made for him. This will be a "regular" for us from now on. Thx!

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    • on March 22, 2006

      This is a wonderful side dish for eggplant lovers. I brushed the eggplant slices with olive oil and then sprinkled them with salt and pepper, then grilled them instead of pan-frying, then sprinkled them with Parmesan cheese before stuffing with feta and basil leaves and rolling them up. Make certain to slice the eggplants quite thin or they will not roll up well. Great recipe bluemoon, thanks so much!..Kitten:)

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    Nutritional Facts for Eggplant (Aubergine) and Feta Rolls

    Serving Size: 1 (130 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.9
     
    Calories from Fat 34
    42%
    Total Fat 3.8 g
    5%
    Saturated Fat 2.5 g
    12%
    Cholesterol 14.8 mg
    4%
    Sodium 189.2 mg
    7%
    Total Carbohydrate 9.6 g
    3%
    Dietary Fiber 5.3 g
    21%
    Sugars 4.2 g
    17%
    Protein 4.0 g
    8%

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