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Eggplant rolls

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Ingredients for 16 servings:

  • 2 m.-large eggplant(s)
  • 2 tbsp olive oil
  • 400 g feta cheese in one piece
  • 16 tomatoes, dried in oil
  • 16 basil leaves
  • salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 15 minutes

Cut the eggplants lengthwise into 8 thin slices each. Salt them and let them rest for 30 minutes. Place them in a sieve, rinse, and dry. Season the vegetables with salt and pepper, brush with oil, grill until golden brown, and let cool. Cut the feta cheese into 18 equal pieces. Top each eggplant slice with a tomato, a basil leaf, and the piece of feta cheese, and shape into a roll. Secure with wooden skewers and heat on the grill for a few minutes just before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Eggplant rolls