what you need
3 eggplants
250 g cottage cheese or soft cheese
1-2 garlic cloves
rosemary, thyme, parsley,
salt to taste
250 g cottage cheese or soft cheese
1-2 garlic cloves
rosemary, thyme, parsley,
salt to taste
cracked pepper
olive oil for frying
olive oil for frying
what to do
Wash the eggplants, trim off the ends and cut them along in thin slices.
Pour olive oil into a frying pan and fry eggplant slices on both sides until they get soft, for about 2 minutes each side.
Chop herbs finely. Mash garlic cloves.
Mix the herbs and the garlic with cottage cheese or any soft cheese. Salt slightly if needed and cracked pepper to taste.
Then put cottage cheese on the warm eggplant slices and fold them into rolls.
Wash the eggplants, trim off the ends and cut them along in thin slices.
Pour olive oil into a frying pan and fry eggplant slices on both sides until they get soft, for about 2 minutes each side.
Chop herbs finely. Mash garlic cloves.
Mix the herbs and the garlic with cottage cheese or any soft cheese. Salt slightly if needed and cracked pepper to taste.
Then put cottage cheese on the warm eggplant slices and fold them into rolls.
Serve the rolls cold, drizzle with good olive oil light squeeze of lemon
When are you publishing the cookbook? I have to have it - your recipes always look so good.
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