Feta Stuffed Eggplant Rolls

Ingredients

• 2 eggplants, thinly sliced lengthwise
• Salt
• 5 Tablespoons olive oil
• 1 clove garlic, crushed
• 4 Tablespoons of your favorite pesto sauce
• 1½ cups feta cheese or marinated tofu, crumbled into big chunks
• A few basil leaves, torn into pieces
• Lemon pepper
• Fresh basil to garnish

Instructions

1. Spread the slices of eggplant on a clean surface. Sprinkle liberally with salt and leave for 10-15 minutes to extract the bitter juices. Turn slices over and repeat. Rinse well with cold water and drain on paper towels.
2. Heat the olive oil in a large skillet and add the garlic. Add eggplant slices and fry lightly on both sides, a few at a time. Be careful not to overcook, otherwise the eggplant will be too soggy to roll up properly.
3. Drain on paper towels and pat dry.
4. Spread pesto on one side of the eggplant slices. Top with feta cheese or tofu and sprinkle with torn basil leaves. Season with lemon pepper.
5. Roll up the slices and secure with a toothpick. Garnish with fresh basil leaves. Serve and enjoy!

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