A tasty, nutritious starter or snack, but also a nice addition to dinner. Grilled eggplant stuffed this time with feta cheese and garlic.
- 2 medium eggplants
- olive oil
- 150g of feta cheese
- 100g of cream cheese
- 2 teaspoons of dried oregano
- 2 cloves of garlic
- freshly ground pepper
Preheat the grill pan.
Cut the eggplant into slices about 5mm wide. Brush one side with olive oil and put this side in the pan. Fry for about 3 minutes.
Brush the top with oil and turn the eggplant slices over. Fry on the other side for 3 minutes. Remove from pan and cool.
Put feta and cream cheese in a bowl, mix thoroughly. Add oregano and minced / chopped garlic. Season with freshly ground pepper. Mix. Try and season with salt if necessary.
Spread the eggplant slices and put the stuffing on top of each. Spread lightly. Roll it up in rolls.
Serve right away or refrigerate.
Enjoy your meal!