Eggplant Pulp Dip with dried tomatoes, feta cheese and yoghurt Eggplant Puree
Rolls filled with eggplant salad

Rolls filled with eggplant salad

Method

  • Melt the garlic and chop the peppers and ham. Mix all ingredients. 
  • Cut the filo pastry in wide strips and smear one by one with oil, placing each stripe on top of each other (so we have two for filling base).
  • Put a tbsp. of the filling, fold the two edges and wrap them. Smear on top with some olive oil. Bake at 170oC in the air until the leaves are gold-brown. 
  • Time 60'
  • Ingredients 9
  • Portions 6

Ingredients

  • 1 jar of Pulp of roasted eggplant 680g Palirria
  • 1 pack of crust sheet
  • 2 cloves of garlic
  • 2 tbsp. olive oil
  • 1 cup of grated kefalotiri cheese
  • 1 red pepper in cubes
  • 4 slices of ham chopped in cubes
  • 4 tsp. breadcrumbs
  • 1 pinch of salt