Cooking time: 8 min - Preparation time: 10 min - Serves: 6
Ingredients
2 large eggplants
1/2 sweet red pepper
4 sprigs mint
1 bunch chives
250 gr arugula
200 gr feta
1/2 lemon
1 small garlic clove
10 cloves olive oil
1 pinch Espelette pepper
Salt, pepper
Preparation:
1. Wash the eggplants. Remove the stalk and slice lengthwise. Cook them on your hot, oiled Kokko for 3-4 minutes on each side. Spread out on a plate and leave to cool.
2. Finely chop a few stalks of chives, the mint and a little arugula with a knife. Cut the chili pepper into very small pieces.
3. Prepare the stuffing by mixing the feta, lemon zest and juice, crushed garlic, a spoonful of olive oil, herbs, fresh chilli and Espelette pepper with a fork in a salad bowl. Taste, then adjust the seasoning if necessary.
4. Place a generous spoonful of cheese filling at the end of each eggplant slice. Carefully roll up and secure with a sprig of chives. Repeat until all ingredients are used up. Set aside in a cool place.
Tip: Serve with a Chardonnay white wine.
