Eggplant Rolls with Feta, Olives and Sundried Tomatoes

Simple and Delicious

Craving a little taste of the Mediterranean?

Serves 4 to 6

Ingredients

• 60 ml olive oil
• 2 large eggplants, trimmed and sliced lengthways into 1½ cm-thick slices
• 60 g feta cheese, crumbled
• 60 g Kalamata olives, pitted and diced
• 12 sundried tomatoes, diced
• 1 small handful of basil leaves
• 4 teaspoons finely chopped parsley
• Salt, to taste
• Freshly ground black pepper

Method

1. In a bowl, combine the feta, olives, sundried tomatoes, basil and parsley.
2. Brush the eggplant slices with olive oil.
3. Heat a frying pan with a little extra olive oil over medium heat and cook the eggplant slices for 2–3 minutes on each side, or until tender. Alternatively, cook the eggplant on a grill or barbecue. Transfer the cooked slices to absorbent paper while cooking the remaining eggplant.
4. Season the eggplant with salt and freshly ground black pepper to taste.
5. Lay each eggplant slice flat and place a heaped spoonful of the feta mixture at the wider end. Roll up tightly.
6. Arrange the rolls on a serving platter and drizzle with a little extra olive oil. Finish with a grind of black pepper and garnish with extra herbs, if desired.

Note: The original ingredient list included basil, while the method referred to mint. I have assumed basil is correct and updated the method accordingly. If the recipe is meant to include mint instead, you’ll need to adjust either the ingredient list or the method for consistency.