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Grilled Eggplant Stuffed with Feta Cheese and Black Olives https://www.metro.ca/userfiles/image/recipes/roules-aubergine-farcis-feta-olives-noires-5507.jpg PT10M PT20M PT2H00M
Slice eggplant lengthways about 1/2 in. (1 cm) thick. Slices will be wider at one end because of eggplant's shape.Sprinkle with salt and let sit for 1 hour to allow moisture to leach out.Rinse with cool water and pat dry with paper towel.Place eggplant slices in a large bowl and coat with Knorr Louisiana Red Pepper marinade. Let sit for 30 minutes. Drain, reserving marinade.Preheat barbecue to medium-high.Brush eggplant with olive oil and grill 3 to 5 minutes per side. After turning slices, brush them with marinade.In a bowl, mix feta cheese, black olives and mayonnaise together.Spoon mixture onto narrow bottom end of slices.Sprinkle with basil, and roll up each slice.Microwave on high for 2 minutes or pop into a preheated 350°F (180°C) oven for 8 to 10 minutes. Serve.
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1 medium eggplant 1 tsp. (5 mL) Salt 1/2 cup (125 mL) Louisiana red pepper marinade 3 Tbsp. (45 mL) olive oil stuffing 3 1/2 oz (100 g) feta cheese 10 pitted black olives, chopped 3 Tbsp. (45 mL) roasted garlic mayonnaise 1/4 cup (60 mL) chopped fresh basil
Grilled Eggplant Stuffed with Feta Cheese and Black Olives

Grilled Eggplant Stuffed with Feta Cheese and Black Olives

Rate this recipe
3 Votes
  • Gluten-free
4
servings
0:10
Preparation
0:20
COOKING
2:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium eggplant
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  • 1 tsp.
    (5 mL)
    Salt
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    SELECTION BACON

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    1 kg OR SMOKEHOUSE BACON 750 g


  • 1/2 cup
    (125 mL)
    Louisiana red pepper marinade
  • 3 Tbsp.
    (45 mL)
    olive oil

  • stuffing
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    SELECTED SIZES SELECTED VARIETIES


  • 3 1/2 oz
    (100 g)
    feta cheese
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    400 g


  • 10
    pitted black olives, chopped
  • 3 Tbsp.
    (45 mL)
    roasted garlic mayonnaise
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  • 1/4 cup
    (60 mL)
    chopped fresh basil
Imprimer ma sélection

Preparation

Slice eggplant lengthways about 1/2 in. (1 cm) thick. Slices will be wider at one end because of eggplant's shape.

Sprinkle with salt and let sit for 1 hour to allow moisture to leach out.

Rinse with cool water and pat dry with paper towel.

Place eggplant slices in a large bowl and coat with Knorr Louisiana Red Pepper marinade. Let sit for 30 minutes. Drain, reserving marinade.

Preheat barbecue to medium-high.

Brush eggplant with olive oil and grill 3 to 5 minutes per side. After turning slices, brush them with marinade.

In a bowl, mix feta cheese, black olives and mayonnaise together.

Spoon mixture onto narrow bottom end of slices.

Sprinkle with basil, and roll up each slice.

Microwave on high for 2 minutes or pop into a preheated 350°F (180°C) oven for 8 to 10 minutes. Serve.

Source : Knorr

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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