EGGPLANT ROLLS WITH FETA CHEESE AND TOMATO SAUCE
Cut the eggplant lengthwise into thick slices 1-1.5 cm, sprinkle with a little salt and let stand for about 20 minutes, then wipe the salt with a towel.
Ingredients
- 1 Zest of half a lemon
- 1 tablespoon of bread crumbs
- 1 garlic-clove
- 1 teaspoon of sugar
- 1 pulp or tomato puree
- 1 small onion
- 50 ml of fresh cream for cooking
- 100g of ricotta
- 100g Feta Cheese Olympus
- 1 large eggplant
- Some basil
- 1 Oil
- 1 Peppe
- 1 Salt
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