Eggplant Rolls 🥘⁠

𝙍𝙚𝙘𝙞𝙥𝙚 ⁠
𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨 📑⁠ for 4 servings⁠
2 eggplants (approx. 600g)⁠
400g feta cheese⁠
30g olive oil⁠
1 tablespoon of salt (dashed)⁠
1 handful of parsley⁠
1 clove of garlic⁠
A little water or milk⁠
1 pinch of pepper⁠
Some chili flakes⁠
Some lemon juice⁠
𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨 🔪⁠
Wash eggplants, and cut off the upper end. Cut strips about 5-8mm thick. Then, for example, line a baking tray with baking paper and place the strips next to each other on it. Sprinkle half of the salt on top, turn the strips, and put the second half on top. Place kitchen paper on top & let rest for at least 1 hour. After the resting time, pat the eggplants dry on both sides with kitchen paper!⁠
Heat a grill pan over medium heat. Spread some oil on the eggplant strips and fry them on both sides until they are cooked.⁠
For the filling, put feta cheese, parsley, garlic, and pepper in a blender. Blend until everything is chopped. Add 1 dash of water (maybe a little more) or milk as needed for a creamy consistency.⁠
Spoon the filling onto the ends of the eggplant strips and roll them up. Place them on the plates.⁠
Add lemon juice on top and sprinkle some chili. Garnish with parsley and serve!