Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 5.18 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1 clove garlic, crushed
- 3tablespoons Greek yoghurt
- 200grams feta cheese, crumbled
- 6tablespoons oregano leaves, finely chopped
- 2 eggplants
- 5milliliter olive oil, for brushing and drizzling
- 50grams Sunblush tomatoes
- 1 handful basil leaves
- 1 pinch salt
- 1 pinch pepper
Nutrition per serving
878kJ / 210Cal
878 Kilojoules or 210 Calories
10% of daily energy intake*
Protein
13.1grams
Fat
14.2grams
Carbs
7.8grams
Sugars
6.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
In a bowl combine the garlic, yogurt, feta and the oregano. Stir well, season to taste and set aside.
Step 2 of 3
Meanwhile slice the aubergines into slices 5 mm thick. Put a griddle pan over a high heat, brush the aubergine slices with a little oil and griddle, in batches, until they begin to char and soften.
Step 3 of 3
Spread each aubergine slice with the yogurt mixture and top with a basil leaf and a Sunblush tomato. Roll the slices up, garnish with basil leaves, drizzle over a little olive oil and serve.
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