Eggplant Rolls with Feta cheese, Avocado and Tomato Jam

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Eggplant rolls with Feta cheese, Avocado and Tomato Jam

 

Recipe By :Sarah Culver & Helen Cox

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 large eggplants -- cut lengthwise into 1cm slices

1/4 cup olive oil

100 grams feta cheese -- crumbled

100 grams spreadable cream cheese

1/2 cup thick tomato jam

1 avocado -- firm, but ripe

**TOMATO JAM**

1 250g can tomatoes in juice

1 teaspoon sugar

3 tablespoons red wine vinegar

salt and pepper -- to taste

 

Heat oil in a large pan and fry eggplant slices until well coloured both sides,

and cool on paper towels. Mix the crumbled feta and cream cheese together until

well combined and smooth. When the eggplant slices are cold spread with the

cream cheese mixture and then with a layer of tomato jam. Lay a thin slice of

avocado on top and roll up. Chill and cut each roll into 2 or 3 bite-sized

pieces just before serving.

Tomato Jam:

In a large frying pan simmer the tomatoes and their juice, sugar and red wine

vinegar, briefly. Puree and sieve the mixture and reduce until the mixture

reaches the consistency of thick tomato sauce. Season to taste with salt and

freshly ground black pepper. Store in the refrigerator for up to one week.

 

Source:

" Cuisine Issue 56 - May 1996 "

Yield:

" 20 rolls "

 

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Per serving: 1325 Calories (kcal); 108g Total Fat; (69% calories from fat); 28g

Protein; 81g Carbohydrate; 89mg Cholesterol; 1164mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 11 Vegetable; 1 Fruit; 20 Fat; 1/2

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0