Walnut stuffed eggplant rolls
Use as part of a tapas selection or increase this recipe for a tasty family dish.
1-2 Tbsp olive or canola oil
2 large eggplants, top and tailed
1 cup sundried tomato and Kalamata olive chutney, or tomato chutney
½ cup roughly chopped walnuts
chopped Italian parsley
Slice eggplants lengthwise into strips, about ½ cm wide.
Heat a large frying pan. Add oil and eggplant slices.
Pan fry on both sides until soft and golden. Drain on kitchen paper.
Mix chutney and walnuts together and spread on the eggplant slices.
Roll up and serve sprinkled with parsley.
For other tapas dishes go to the Resources section, and download the Ideas for small plates poster.
Nutrition Information Panel
|Per Serving [10 Serves]|
|- saturated fat||0.8g|