Organic bistro and eatery Le Café Vert
shares this mouthwatering dish.

serves 1

1 eggplantcut lengthwise
2 TBSP sundried tomato paste
2 TBSP olive oil
1 roma tomato diced
2 TBSP fresh basil chopped
2/3 cup pressed cottage cheese
1/3 cup finely diced purple onion
1 clove garlic diced
pinch salt & pepper

Oil pan and roast eggplant in oven for 30 min. or until golden brown. Let cool.

Mix cheese, basil, tomatoes, pesto, onion, garlic, salt and pepper together. Place mixture on eggplant strip. Roll it up and place on plate with the join underneath.

Serve with guacamole and a warm biscuit or bread.