1 medium eggplant cut in slices – lengthwise
3 tablespoons Tomato sauce with basil
1 tablespoon Traditional sun-dried tomatos spread
8 ounces Feta cheese from the island of Lemnos P.D.O.
green & red pepper (½ of each – diced)
2 green onions, chopped
1 teaspoon mustard
1 teaspoon Balsamic Cream original “Kalamata Papadimitriou”
½ bunch of fresh parsley, chopped finely
2 tablespoons Extra Virgin Olive Oil Koroneiki Variety
2 tablespoons pine nuts
Sea salt marinated with herbs
pepper to taste
Grill the eggplant slices until lightly brown and let cool.
When cooled place a piece of feta at the bottom (widest part) of an eggplant slice, roll up and place on a serving dish seam side down. Continue making rolls until all slices are used.
Sautee red & green peppers with olive oil until softened, add green onions and sauté for an additional 2-3 minutes, add tomato sauce and tomato paste, mustard and balsamic reduction, parsley, salt & pepper, sauté all for 3-4 minutes.
Top the eggplant with the sauce, garnish with pine nuts & parsley