Για την συνταγή στα Ελληνικά πατήστε εδώ
When I went to the super market last Saturday, I bought too many eggplants that I had no idea what to do with them! One of my eggplant-experiments was this one: I made mediterranean rolls stuffed with frumenty! They turned out great and we enjoyed them a lot. I used many delicious products fromthe online delicatessen yoleni’s which brings at our doorstep within a few hours the best greek products. Stay tuned for the other eggplant experiment!
Take care, our dear friends!
2-3 long eggplants
1 cup «Andritsena» sour frumenty
100 gr. manouri cheese
2 Tbsp «Santo» tomato sauce with vinsanto wine
4 Tbsp «Vasilakis Estate» extra virgin olive oil
1 garlic clove
2 Tbsp pine nuts
2 κσ «Cretan Herbs» organic blend for salads
«Vasilakis Estate» extra virgin olive oil for the eggplants
Sea salt flakes from Kythira island
For the tomato sauce: in a saucepan saute garlic. Add tomato puree and basil, season with salt and pepper and allow to simmer.
Cut eggplants in long slices, lay them on a baking sheet lined with parchment paper. Season with salt, brush them with olive oil and sprinkle with herbs. Bake in preheated oven at 180C for 15 λεπτά (turn them upside down after 10 minute). Cook frumenty and drain it. In a pan saute garlic, pine nuts, add frumenty. Stir and add tomato sauce. Stir again and allow to cook for another 2-3 minutes. Remove from heat and allow to cool. Spread on each eggplant slice a tablespoon of the frumenty mixture and roll them up. Spear them with toothpicks. Arrange them on a baking dish, pour tomato basil sauce, top with manouri cheese. Bake in preheated oven at 180 for 10-12 minutes. Enjoy!
We enjoyed the eggplant rolls with , «Rovies» organic green olives stuffed with peppers ,«Rovies» organic green olives stuffed with almonds, «Dolopia» aubergine salad with smoked tea, and my favorite «Chiotiko Kelari» lasagne chips with potatoes.