I have been planning on making some sort of eggplant rolls for a very long time. I even found out how to tie up the rolls with spring onion but it seems like I had to wait until I had some left overs to put together this:
Eggplant (Aubergine) Rolls
4 grilled eggplant (aubergine) slices in oil, drained (choose the smaller ones)
1 potato, peeled and boiled
8 split green olives marinated with chilli and garlic
1 tbsp flat-leaf parsley chopped
• Mash boiled potato with a fork or a potato masher. Chop 4 olives and add to mashed potato. Add half the parsley and mix well.
• Spread the eggplants over a large plate fill them up with potato mixture and roll.
• Secure each eggplant with an olive and arrange on a serving plate.
• Sprinkle the remainder of parsley and serve.
Recipe Notes: I didn’t use any seasoning in the potato mixture because the olives are very salty.