How to make
Eggplants are washed cut into slices about 3-4 mm thick, without peeling them. Soak in salted water for 30 minutes to remove the bitter juice.
When the water has darkened, the slices are removed, washed, and dried.
Arrange in a lightly greased or lined baking tray.
Sprinkle with olive oil and salt and bake at 390°F (200 degrees) in a preheated oven.
Allow them to cool.
In a bowl, mash the feta and the cream cheese with a fork.
Crush the garlic in a mortar along with the dill and hot pepper.
Add the garlic paste, olive oil, and lemon juice to the cheese and mix everything well.
On the cooled slices of eggplant put the stuffing on the wider part of the slices and roll them into eggplant rolls.
Arrange the prepared eggplant rolls with cheese on a plate, sprinkle with fresh chopped parsley and serve.
The perfect little snack!
