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(Serves 4)
Ingredients
350g minced chicken
½ Spanish onion, finely chopped
1 tsp crushed garlic
2 eggplant
2 cups grated cheese
¼ cup chopped dill
¼ cup chopped parsley
15 capers, roughly chopped
Olive oil
4 sheets of filo pastry
100g melted butter
Method
Mix together the chopped onion with the minced chicken, garlic, capers and chopped parsley and dill.
Lay down 1 sheet of filo pastry and brush with melted butter then repeat the process until all the pastry is used.
Slice the eggplant into 1cm lengthwise slices then briefly fry in a small amount of oil on both sides until soft and pliable.
Allow the eggplant to cool then take a serving spoonful of mince mix and wrap the eggplant around it. Then take the buttered filo pastry, cut it into 5 cm wide strips and wrap around the outside
Place all the wrapped rolls into an oven dish and place in an oven pre-heated to 200°C for 20-30 minutes.
Sprinkle over the cheese and bake again until the cheese is melted and golden brown.
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