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Summer eggplant rolls

Summer eggplant rolls

We tasted this dish in a Greek restaurant a few years ago. That day a light breeze blew from the sea and filled the nostrils with brackish air. A little further on, the joyful cries of some child who had lingered to play on the beach in the soft sunset light. Dimitri, the waiter, proudly announced that Maria, the cook and also her mother, that day had prepared a special recipe, one of those that are not often made, eggplant rolls with feta. Intrigued, we decided to try and the taste of this dish won us over to the point that we decided to share it with you. So that everyone can try the Mediterranean flavors that blend expertly in a simple and also really healthy dish, satiating and rich in antioxidants. Enjoy your meal with summer eggplant rolls!


2 eggplants
250 grams of feta cheese
50 grams of pitted black olives
Tomato puree
1 clove of garlic
Extra virgin olive oil
Whole sea salt
Clean the aubergines, remove the ends and cut them lengthwise into slices about half a centimeter thick. Arrange the aubergines in a colander and add salt, let it rest for 30 minutes so that they lose their water. Meanwhile, cut the feta into cubes and slice the olives, mix these ingredients in a bowl and set aside. In a pan, brown a clove of garlic in extra virgin olive oil. Add the tomato puree, basil leaves, salt and pepper. Cook for ten minutes. After 30 minutes, take the aubergines, rinse them and dry them. Cook the aubergines in a well-oiled cast iron skillet. Arrange the eggplant slices on a work surface, distribute a teaspoon of sauce and the filling prepared with feta and olives. Wrap the aubergines around the filling in a roll. In a saucepan pour a drizzle of extra virgin olive oil and a little sauce, place the rolls and cover them with more sauce. Bake in the oven at 180 degrees for ten minutes.
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