Capsicum and Eggplant Roulade Recipe

Name: Capsicum and Eggplant Roulade Recipe
Yield: 1
Ingredients: 3 eggplants; Sea salt and freshly cracked black pepper, to season; 3 red capsicums; 2 tbspn Maggie Beer Extra Virgin Olive Oil; 2 tbspn flat leaf parsley, chopped; 2 tbspn oregano, chopped; 1/2 cup Maggie Beer Kalamata Olives, pitted and chopped; 2 tbspn capers, rinsed

This roulade recipe offers tender eggplants partnered with capsicums and topped with fresh herbs and capers.

Share