Grilled eggplant rolls

Wash the eggplant.

Cut lengthwise into thin strips.

Season the strips with salt and place them in a bowl for 30 minutes to remove the bitterness.

Then lightly rinse the eggplants and pat dry with a paper towel.

Drizzle with olive oil and grill.

Combine feta cheese, chopped nuts, sour cream and spices to taste.

The paste should not be too thin.

Cool the fried eggplant strips completely.

Make rolls by filling the strips with the curd mixture.

Twist and secure.

Enjoy your meal!