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Eggplant rolls stuffed with rosemary, basil, asparagus and feta
Ingredients
  • 2 medium eggplants
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  • 2 tbsp olive oil
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  • 1 tbsp Gourmet Garden Basil
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  • 2 tsp Gourmet GardenRosemary
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  • 1 tsp Gourmet GardenGarlic
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  • 12 spears green asparagus, trimmed
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  • 250g feta cheese, crumbled
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  • 100g sun-dried tomatoes, chopped coarsely
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  • 50g seeded black olives
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Procedure SERVES 4
Step 1
Cut each eggplant lengthwise into 6 slices. Cook eggplant in batches in a large frying pan (or grill plate) brushing one side of each slice with combined oil, Gourmet Garden Basil, Rosemary and Garlic.
Step 2
Boil, steam or microwave asparagus until just tender. Refresh in cold water.
Step 3
Place one spear of asparagus, a little cheese and some chopped tomatoes and olives on each slice of aubergine. Roll up and secure with a toothpick.
 
Image of Gourmet Garden Basil TubeImage of Gourmet Garden Garlic Tube
This recipe uses these Gourmet Garden Products
Gourmet Garden Basil
Gourmet Garden Garlic
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