materials
4-5 medium sized eggplants Argian
1 cup. ts. feta cheese into pieces
1/2 cup. ts. cream cheese
1 dust. garlic mashed
1 tbsp chopped parsley (for garnish)
1 mr ouzo
1 tbsp Fresh herbs such as oregano, marjoram, basil
1/2 Mr. fennel seeds
Olive oil for frying
Salt and freshly ground pepper
Friday
Wash the eggplants, cut both ends and split into slices about 5 mm thick. Put them in salted water for 1/2 hour to wipe with paper towels and fry until soft. Touching the paper towels spread out in rows.
Mix the remaining ingredients, pressing the feta cheese is melted with a fork and add freshly ground pepper. Put a teaspoon of cheese mixture on each slice of eggplant aside and carefully wrap it in a roll. Place the rolls side by side on a platter, sprinkle with parsley and refrigerate until serving.
4-5 medium sized eggplants Argian
1 cup. ts. feta cheese into pieces
1/2 cup. ts. cream cheese
1 dust. garlic mashed
1 tbsp chopped parsley (for garnish)
1 mr ouzo
1 tbsp Fresh herbs such as oregano, marjoram, basil
1/2 Mr. fennel seeds
Olive oil for frying
Salt and freshly ground pepper
Friday
Wash the eggplants, cut both ends and split into slices about 5 mm thick. Put them in salted water for 1/2 hour to wipe with paper towels and fry until soft. Touching the paper towels spread out in rows.
Mix the remaining ingredients, pressing the feta cheese is melted with a fork and add freshly ground pepper. Put a teaspoon of cheese mixture on each slice of eggplant aside and carefully wrap it in a roll. Place the rolls side by side on a platter, sprinkle with parsley and refrigerate until serving.
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