Eggplant Rolls with Feta, Olives and Sundried Tomato

January for me is a time for rest; it’s a time to reflect and plan, a time for lazy days, and long lunches with family and friends.

Here’s a summertime recipe from ‘Everyday Mediterranean’ to create, share and enjoy… hope you love them as much as I do.

• 60 mls olive oil

• 2 large eggplant, trimmed and sliced into 1.5 thickness lenghthways

• 1/2 cup feta cheese, crumbled

• 1/3 cup kalamata olives, pitted and diced

• 12 sundried tomatoes, diced

• small handful of basil leaves

• 1 tablespoon parsley, fined chopped

• salt, to taste

• freshly ground black pepper

In a bowl combine well the feta, olives, sundried tomatoes, parsley and mint.

Prepare the eggplant and brush the slices with olive oil. Heat a frypan with a little extra olive oil over a medium heat and fry the eggplant slices, about 2-3 minutes on each side or until cooked. You can also cook the eggplant over a grill or barbeque if you prefer. 

Allow to sit on some absorbent paper while cooking the remainder of the eggplant. Season to taste.

Lay out each eggplant slice and place a heaped tablespoon of the feta mixture at wider end and roll up tightly. Place onto a serving platter and drizzle a little more olive oil over, a grind of black pepper and some extra herbs.