to serve 4:
– 2 aubergines
– 100 g feta
– zest of 1 lemon
– 1 clove of garlic
– olive oil
– fresh mint and coriander – 50 g pine nuts
Wash the aubergines and cut off the tops. Cut the aubergines into thin slices. Mix the olive oil with the lemon zest, garlic, salt and pepper. Brush both sides of the slices with the oil and grill the aubergines until golden brown. Toast the pine nuts in a frying pan, with no oil. Chop the feta into pieces and mix the pine nuts and herbs through these. Place a spoonful of the cheese mixture on an aubergine slice and carefully roll it up. Insert a skewer into the rolls and serve them immediately.
Read more in Daphne’s Diary 04-2019.