Feta Eggplant Rolls

Slice the eggplant lengthwise into approx. 1⁄8 in thick slices, transfer to a clean kitchen towel, salt generously from both sides and let sit for approx. 10 minutes. Remove any excess salt afterwards.

• 1 Eggplant (~ 11.3 oz)
• Salt

Finely chop the parsley, mint, and olives and put in a bowl.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 10 leaves of Mint, fresh (~ 0.2 oz)
• 1.4 oz Black olives

Crumble the feta into the bowl and mix well. Season with salt, pepper and paprika.

• 6.3 oz Feta cheese
• Salt
• Black pepper
• 1 tsp Sweet paprika, ground

Preheat the oven to 350 °F.

Pat dry the eggplant slices. Spread the filling onto the slices, roll up and pierce the ends with a toothpick to prevent them from falling apart.

Heat the olive oil in a non-stick frying pan over medium heat.

• 1 Tbsp Olive oil

Sear the rolls from all sides, and bake for approx. 20-30 minutes. If your pan is NOT OVEN-SAFE, transfer the rolls to a baking dish.

Enjoy your meal!