Tomato and Eggplant Rolls Recipe

    Ingredients

2 tablespoons olive oil

1 medium eggplant,

1 zucchini

2 garlic cloves

2 medium tomatoes

80g blended greens

1 tablespoon white wine vinegar

Method

Warm a large portion of the oil in an expansive, profound skillet over medium high temperature. Cook eggplant, capsicum, zucchini and garlic for 5 minutes or until diminished. Include cleaved tomato and 1/2 glass frosty water. Cook, secured, for 10 minutes or until fluid is consumed. Expel from hotness. Cool for 10 minutes.

Preheat broiler to 200°c . Line a heating tray with preparing paper. Place 1 sheet filo on a level surface. Brush with margarine. Top with 1 sheet filo. Rehash with 2 more sheets. Cut filo stack down the middle lengthways. Rehash with remaining filo and spread to make 8 rectangles.

Spoon 1 piled tablespoon eggplant mixture along 1 short end of 1 bit of filo. Overlay in sides. Move up to encase filling. Put on tray. Rehash with remaining filo and eggplant mixture. Brush filo moves with spread and cook for 20 min.

In the mean time, join cherry tomato, cucumber, mixed greens leaves and chives in a vessel. Whisk vinegar and remaining oil together in a container. Season with salt and pepper. Add to greens. Throw to consolidate. Present with roll