Ingredients

• 1 large eggplant
• Some oil for coating the eggplant
• Feta and cream cheese, as per your preference
• 1 large onion, finely chopped
• 1 bell pepper, finely chopped
• 1 small carrot, grates
• 7- 8 olives, chopped
• Salt as you like

Eggplant slices

• Slice the aubergines uniformly thin, brush with oil, sprinkle some salt and arrange in a roasting pan.
• Bake for about 12 – 15 minutes in a 425°F oven till soft and cooked but not falling apart.

Filling

• I’ve used a mix of feta, cream cheese, finely chopped onions, finely chopped bell pepper, grated carrots and chopped olives.
• Combine all the ingredients and stir well till the consistency is so fine that you can spread it.

Assembly

• Lay a slice of baked aubergine on a plate.
• Place a layer of lettuce leaves over it.
• Spread some of the filling mixture. And roll up the aubergine slice.
• Seal the end with some of the cream cheese filling. You may use a toothpick to ensure that the rolls don’t open up.

Serve with Tahini yoghurt dressing.

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