Grilled Eggplant with Feta, Basil, and Pine Nuts

Name: Grilled Eggplant with Feta, Basil, and Pine Nuts
Yield: makes about 20
Cuisine: Greek
Ingredients: 2 Japanese eggplants; Extra-virgin olive oil, for brushing; Coarse salt and freshly ground pepper; ¼ cup + 2 Tbsp crumbled feta cheese; ¼ cup pine nuts, lightly toasted (see page 242); Fresh basil leaves, for garnish

This one-bite version of Italian rollatine involves little time or effort, and just a few ingredients. Grilled eggplant slices become tender wrappers for crumbled feta and toasted pine nuts; a single basil leaf garnishes each roll. They pair perfectly with the Roasted Polenta Squares with Fontina and Wild Mushrooms and a medium-bodied Italian wine such as Chianti or Nero d’Avola.

Vegetarian, Side, Entree·Greek·11/10/2025·LIAjouté par Linda

Nutriments par portion :

29 kcal

Calories

1.1 g

Protéines

1.3 g

Glucides

2.3 g

Graisse

0.6 g

Sucre

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Ingrédients

about 20

2 Japanese eggplants
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
¼ cup + 2 Tbsp crumbled feta cheese
¼ cup pine nuts, lightly toasted (see page 242)
Fresh basil leaves, for garnish

Instructions

Commencer la cuisson

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