FETA STUFFED EGGPLANT ROLLS

2 eggplants, thinly sliced lengthwise
5 Tbsp. olive oil
1 clove garlic, crushed
4 Tbsp. pesto sauce (see recipe below)
1 ½ C. feta cheese or marinated tofu, crumbled into big chunks
A few basil leaves, torn into pieces
Lemon pepper
Fresh basil to garnish

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. Fry the eggplant slices lightly on both sides, a few at a time. Be careful not to overcook, otherwise the eggplant will be to soggy to roll up properly.
3. Drain them on paper towels and pat dry.
4. Spread the pesto onto one side of the eggplant slices. Top with feta cheese and sprinkle with torn basil leaves on top. Season with lemon pepper.
5. Roll up the slices and secure with a toothpick. Garnish with fresh basil leaves.

PESTO SAUCE

2 oz. (cups) fresh basil leaves
2 cloves garlic, chopped
1 C. pinenuts, walnuts or almonds
Salt and pepper
½ C. Parmesan cheese
½ C. olive oil

1. Drop cloves of garlic into running food processor or blender to mince.
2. Add remaining ingredients and process till smooth.

Yield: 1 cup