Eggplant rolls with bacon

Ingredients for 4 servings:

• 2 large eggplants
• 12 slices of bacon
• 8 tbsp cheese (Pecorino), grated
• 4 tbsp feta cheese
• 8 tbsp breadcrumbs
• 1 clove(s) garlic, chopped
• 2 tbsp parsley, finely chopped
• 1 pinch(s) paprika powder, hot or chili powder
• some olive oil for the dish or for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

to prepare very well

Cut the eggplants into 12 slices. Grill in the oven or deep-fry in oil. Mix 4 tablespoons of breadcrumbs with 4 tablespoons of feta cheese, the parsley, the paprika or chili powder, and the garlic. Top each of the cooled eggplants with a slice of bacon and a little of the cheese mixture. Add salt to taste, as the bacon and cheese are already salty. Roll up and secure with a toothpick. Place the rolls in a dish greased with a little olive oil, scatter the remaining breadcrumbs and the pecorino over the top. Once the eggplants have been grilled in the oven, drizzle with a little more olive oil. Bake in a preheated oven at 200°C (fan oven) for about 10 minutes. The eggplant rolls are easy to make ahead and can be placed in the oven before guests arrive. They taste great both hot and cold. They are ideal for a buffet.