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Le Chaudron recipe
Roulades d'aubergines à la feta
Eggplant rolls with feta
⏱ 30 minServes 4Medium180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
3large eggplants
400 g (14 oz)feta
100 g (3½ oz)sun-dried tomatoes in oil
100 g (3½ oz)Kalamata olives
5 clovesgarlic
1large bunch of fresh basil
1bunch of fresh mint
100 g (3½ oz)toasted pine nuts
150 ml (⅔ cup)extra-virgin olive oil
2 tbspbalsamic vinegar
1 tspdried oregano
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 3 large eggplants
- 400 g (14 oz) feta
- 100 g (3½ oz) sun-dried tomatoes in oil
- 100 g (3½ oz) Kalamata olives
- 5 cloves garlic
- 1 large bunch of fresh basil
- 1 bunch of fresh mint
- 100 g (3½ oz) toasted pine nuts
- 150 ml (⅔ cup) extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1 tsp dried oregano
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Slice the 3 large eggplants THINLY, 5 mm (¼ in), LENGTHWISE with a slicer or sharp knife — ESSENTIAL so they roll without breaking.
- Salt the slices generously with fleur de sel and let them drain in a colander over a bowl for 30 minutes to remove bitterness — ABSOLUTELY essential.
- Rinse off the salt and pat the slices dry CAREFULLY so they don’t spatter or soak up oil.
- Preheat the oven to 200 °C (400 °F) fan. Brush both sides of the slices generously with 100 ml (½ cup) of extra-virgin olive oil and lay them in a single layer on the large parchment-lined baking sheet.
- Bake for 15 minutes at 200 °C (400 °F) fan until tender and lightly golden, so they’re soft enough to roll.
- Meanwhile, make the filling: roughly crumble the 400 g (14 oz) of feta in the large bowl. Cut the 100 g (3½ oz) of sun-dried tomatoes into thin strips. Pit and roughly chop the 100 g (3½ oz) of Kalamata olives.
- Remove the germ from the 5 garlic cloves and chop finely. Finely chop the basil and mint, keeping a few leaves to garnish. Mix everything with the feta and oregano.
- Let the eggplant cool for 5 minutes. Put a heaping tablespoon of filling at one end of each slice and roll up tightly. Arrange in a dish and finish with oil, vinegar, pine nuts and herbs.
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