Eggplant Involtini With Feta & Pistachios, Deconstructed

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The Naptime Chef


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4 eggplants

Olive oil

½ cup bulgher wheat (quinoa can be used as a substitute)

7 ounces feta cheese

2 scallions, thinly sliced

1 garlic clove, minched

½ cup pistachio meats, roughly chopped

1 egg

1 pinch cinnamon

10 ounces marinara sauce

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