4 eggplants
1-2 tablespoon(s) olive oil
120 g olive, paste
juice, of 1 lemon
1/2 teaspoon(s) chili flakes
1 clove of garlic, thinly sliced
250 g feta cheese
3 tomatoes, large
Florina pepper (red pepper), 12 pieces (canned)
parsley, finely chopped, to serve


1.To prepare the marinade, combine the olive paste, lemon, chili flakes and garlic in a bowl and set it aside until needed.
2.To prepare the eggplants, chop off the tops of the eggplants and cut each one into 8 slices. You should have 24 slices of eggplants
3.Brush the eggplants with some olive oil.
4.Transfer to a wire rack and bake for 3-4 minutes on each side, until they soften and turn light golden.
5.When ready, transfer to a plate, brush them with some of the marinade and keep them warm.
6.In the meantime, prepare the rest of the ingredients.
7.Chop the tomatoes into 4 rounds each, removing the top part with the stem. It is better if you remove the seeds and most of the juices so that they don’t add to much moisture.
8.Cut the feta into 12 pieces.
9.Cut the Greek Florinis red peppers into 4x4 cm.
10.Place a slice of eggplant on a chopping board. Add another slice over it, making sure it covers 2-3 cm of the first one.
11.Place a slice of tomato on the seam and pierce it with a toothpick.
12.Cover with a piece of feta and a piece of red pepper.
13.Brush with some of the marinade.
14.Roll the eggplant slice, enfolding the pepper and feta nicely. Secure the end with a toothpick to hold the little “package” together. Repeat the same process for the remaining 11 eggplant slices.
15.Grill the eggplant rolls on a grill pan for 5-10 minutes, until the cheese softens. Cover grill pan with lid – if it has one or else wrap them in aluminum foil before grilling. If you do this, grill a little longer.
16.Brush with remaining marinade, sprinkle with finely chopped parsley and serve.

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