Here’s a lovely all-Greek flavored recipe that can be served for lunch or dinner but also as an appetizer. Whichever way, this is a dish you’re going to fall in love with!
2 large eggplants
esti extra virgin olive oil
1 cup crumbled feta
½ cup chopped pitted esti black olives
Freshly ground black pepper
2 Tbs. chopped fresh parsley
2 Tbs. grated pecorino
Trim and slice each eggplant into 1 cm thick lengthwise slices
Prepare the grill of your oven at 220 degrees C. Brush the eggplant slices with esti olive oil and season with salt and pepper.
Grill the eggplants for about 5 minutes on one side. Don’t let them get burnt. Turn the slices and continue to grill until the eggplant is tender, about 5 minutes more.
In a small bowl, combine the feta cheese, olives, and parsley.
When cooled a bit take every slice and put 1 heaping tablespoon of the feta mixture at the wider end and tightly roll up. Arrange the rolls on a platter with the seam side down and drizzle with some oil, add pepper, and some grated pecorino.
Put in the oven for a few minutes until a light color brown starts forming.
Can be eaten warm or at room temperature