So many ways to enjoy the incomparable eggplant, each with its own special merits.
These eggplant roll ups are easy to make. They work best with large globe eggplant, but I like making it with the long neon or japanese and chinese eggplant as well.
Slice the eggplant uniformly thin, brush with oil, sprinkle some salt and arrange in a roasting pan.
Bake for about 12 to 15 minutes in a 425 °F oven till soft and cooked but not falling apart.
Anything goes. But here, I went with a mix of feta, cream cheese, chopped onions, chopped bell pepper, grated carrots, chopped olives, plus some red leaf lettuce for layering. Combine all but the lettuce and stir well to spreadable consistency.
Lay a slice of baked eggplant on a plate. Place a layer of lettuce leaves. Spread some of the filling mixture. And roll up the eggplant slice. Seal the end with some of the cream cheese filling.
Serve with tahini yogurt dressing.