EGGPLANT & FETA ROLLS

By BobD

Ingredients

• 1 large eggplant
• Olive oil
• Salt
• 4 ounces feta cheese
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon freshly chopped oregano
• Freshly ground black pepper to taste
• 1/4 cup half-and-half or cream as needed.

Details

Servings 12

Preparation

Step 1

Leaving skin on, trim and slice eggplant lengthwise into 1/4-inch-thick pieces; depending on size of eggplant you should get about six slices. Lightly brush slices with olive oil and season with salt. Using a grill pan, sear slices for about one minute per side until soft but not falling apart. (Or broil slices, or lay them on a baking sheet and roast them.)

Use a fork or small food processor to combine feta cheese with lemon juice, oregano, black pepper and just enough cream to produce a thick, smooth consistency. Be careful not to add too much cream or cheese will become too runny to work with.

On a large cutting board or work surface, lay eggplant slices out and put about a tablespoon of feta mixture at one end of each slice; roll slices up and cut in half to serve.

Yield: 12 pieces.