Eggplant Rolls with Cheese and Olives

Ingredients

• Eggplant1/2 unidad (250 g)
• White Cheese3 slice (75 g)
• Tomato1/2 count (65 g)
• Olives4 count (20 g)
• Oil1/2 tablespoon (5 ml)
• Oregano1/2 tablespoon (2 g)

Instructions

1. 1

   Step 1

   Cut the eggplant lengthwise into thin slices and place on a tray or plate. Salt on both sides.

2. 2

   Step 2

   Cover with a paper towel and let stand for about 10 minutes to remove the bitterness. Then wash well and dry.

3. 3

   Step 3

   Heat the oil in a pan over medium heat and cook the eggplants until browned on both sides.

4. 4

   Step 4

   Be careful not to burn them as we cut them very thinly.

5. 5

   Step 5

   Once done, crumble the cheese and stuff the eggplants evenly. Add pieces of tomato.

6. 6

   Step 6

   The cheese can be white/fresh, cottage, ricotta or mozzarella cheese.

7. 7

   Step 7

   Repeat the step until all the eggplant slices are filled.

8. 8

   Step 8

   Place all the rolls on a plate, sprinkle with oregano or chopped parsley.

9. 9

   Step 9

   Add olives and serve with some fresh salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Eggplant Rolls with Cheese and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.