Eggplant rolls with feta and tomatoes
2 servings
30 minutes
Eggplant rolls with feta and tomatoes are an exquisite dish inspired by Greek culinary traditions. Thin, golden-fried slices of eggplant become a soft shell for a delicate filling of feta paste, aromatic olive oil, and fresh herbs. Inside each roll hides the juicy tang of ripe tomato and the crunchy texture of walnuts, creating a harmony of flavors and textures. This dish is perfect as a light appetizer, an addition to the main table, or even as a standalone treat for celebrations. Greeks are known for their love of simple yet rich-flavored dishes, and these rolls are a vivid example of Mediterranean gastronomy. They not only delight the palate but also adorn the table with their elegant appearance.
1
Cut the eggplants lengthwise into slices 4-5 mm thick.
- Eggplants: 2 pieces
2
Heat a pan with vegetable oil. Add the eggplants and fry in 2 batches for 2 minutes on each side until cooked.
- Olive oil: 1 tablespoon
- Eggplants: 2 pieces
3
We place on paper towels to absorb excess fat.
4
Remove the seeds from the tomatoes and cut the flesh into thick strips.
- Tomatoes: 2 pieces
5
We put feta, olive oil, and greens in the blender bowl. We grind until it becomes a paste.
- Feta cheese: 120 g
- Parsley: 1 bunch
- Olive oil: 1 tablespoon
6
On each slice of eggplant, place 1 teaspoon of feta, a piece of tomato, and half a walnut.
- Feta cheese: 120 g
- Tomatoes: 2 pieces
- Walnuts: 70 g
7
Roll into rolls.