- 2 eggplants
- Vegetable oil for frying the eggplants
- 250 g cream cheese
- 5 sun-dried tomatoes, finely chopped
- Pinch Turkish red pepper flakes (optional)
- Salt and pepper, to taste
- Few toothpicks
- Few green olives
Directions:
1) Use a vegetable peeler and peel the eggplants lengthways in stripes like a zebra. Slice eggplants lengthways, about ½ inch thick
2) Fry them in the vegetable oil for 2-3 minutes until golden brown
3) Remove with a slotted spoon and drain on the paper towel to absorb the excess oil
4) For the filling, add the cream cheese, chopped dried tomatoes, Turkish red pepper flakes, salt and pepper in a bowl and mix well
5) On a board, put an eggplant slice and place 1 tsp filling in the middle and roll. Repeat with the rest of the eggplant slices
6) Insert a toothpick on each roll and place an olive on it and serve
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