Stuffed eggplant rolls

Ingredients for 2 servings:

• 1 eggplant(s), sliced
• 4 tbsp olive oil
• 1 clove(s) garlic, squeezed
• 1 bunch parsley, chopped
• ¼ bunch oregano, chopped
• ¼ bunch basil, chopped
• ¼ bunch coriander, chopped
• 1 bunch of spring onions, sliced
• 200 g feta cheese, crumbled
• 1 tsp salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 47 minutes; Total time approx. 1 hour 7 minutes

Grease the eggplant slices with olive oil and crushed garlic cloves and bake in a preheated oven at 200°C (top/bottom heat) for about 20 minutes. Meanwhile, for the filling, combine the feta cheese, parsley, spring onions, oregano, basil, coriander, garlic, and salt. After 20 minutes, spread the filling on the eggplants and leave in the oven at 200°C (400°F) for about another 7 minutes. Then let cool for about 5 minutes, roll up the slices, and secure with a wooden skewer. Enjoy warm or cold.