This recipe works best if you use an eggplant with the biggest circumference you can find, but a smaller one will work. Best to avoid the Ichiban variety though. Those are too narrow & usually curvy.
I didn't weigh this eggplant, but it was bigger than what they usually have. It yielded about 12 or 13 roll ups. I can't remember how many I ate before this pic. lol
Ingredients
1 large eggplant
As needed: Feta cheese, Kalamata olives, sun-dried tomatoes in oil, roasted red pepper (I used a jarred version, but you can roast them yourself if needed)
Salt - your choice. The feta & olives take care of salt needs, but if you use it, tread lightly. lol
Instructions
1. Peel eggplant & slice lengthwise into 1/4" slices. It's okay if they're slightly over 1/4". You can do the salt method to draw out moisture or just skip it & go straight to roasting, grilling, or browning on stovetop.
2. These can be roasted, grilled, or browned in a pan. I used a cast iron pan for these. Lightly oil the pan & sear the slices until some browning is visible on both sides and they have softened slightly. Don't let them get too soft or they will be difficult to roll.
3. Set eggplant aside to cool a bit.
4. Coarsely chop tomatoes, peppers, & olives. If you're using crumbled feta, no extra work necessary. I used a block of feta & crumbled it into the usual size you expect if you purchase crumbled feta in the U.S.
5. Add even amounts of the ingredients for each slice, spread them out on one end on 1/3 of the slice. Roll carefully until you get to the end.
6. Serve warm or cold. I liked them cold so I didn't even bother warming any up.
Enjoy!
