- 1 eggplant
- 50gr feta cheese, crumbled
- 2 Tablespoons ricotta
- 6 olives, pitted
- 2-3 Tablespoons fresh basil, chopped
- 2 Tablespoons parsley, chopped
- olive oil
Preheat the oven to 200C.
Cut the eggplant lengthwise into 6 slices.
Brush them with olive oil and put them in a tray with parchment paper.
Bake them until soft and light brown colour. You don't want them crispy.
Mix the feta cheese, ricotta, olives, basil, and parsley, salt and pepper.
Divide the mixture at the narrow parts of each eggplant slice and roll.
Arrange the rolls in a plate.
Sprinkle them with olive oil and some more basil and parsley.