Crispy Eggplant Rolls – Irresistible Mediterranean Flavor!

Preheat your oven to 375°F (190°C).

Slice the eggplant into thin rounds. Place the slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, flipping halfway through, until tender and golden brown. Let them cool slightly.

Prepare the Filling:

In a skillet, heat a little olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Add the chopped cherry tomatoes and tomato paste. Stir and cook for 5-7 minutes, until the tomatoes break down into a sauce. Season with salt and pepper to taste. Remove from heat and let the mixture cool.

Assemble the Rolls:

Lay one sheet of filo pastry on a clean surface. Brush it lightly with olive oil. Place another sheet on top and brush again.

Place a slice of roasted eggplant on the filo pastry, then spoon a little of the tomato-garlic mixture on top. Add a small amount of cheese and a sprinkle of chopped parsley.

Carefully roll up the filo pastry with the filling inside, sealing the edges as you go. Repeat with the remaining filo sheets and filling.

Bake the Rolls:

Place the eggplant rolls on a baking sheet lined with parchment paper. Brush the tops with a little more olive oil to ensure a crispy finish.

Bake for 15-20 minutes, or until golden brown and crispy.

Serve:

Remove the rolls from the oven and let them cool slightly. Garnish with extra parsley if desired and serve immediately. These rolls are perfect as a snack, appetizer, or side dish.

Serving and Storage Tips:

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