Authentic Greek appetizer prepared by Chef Michael Cotton that our family enjoys during family and friend gatherings.
1 Medium Eggplant
1/2 Cup Parnon Olive Oil
1/4 pound feta cheese juice of one lemon
1 tbsp. Parnon oregano
salt and pepper to taste
Slice eggplant long ways about 1/4 inch thick. Salt each slice and allow to drain in a colander for 30 minutes. Rinse with cold water and pat dry with paper towels.
In a skillet add small portion of olive oil, and grill eggplant at a low heat so to not burn them. Once cooked, turn off heat and allow to cool.
Combine the Parnon olive oil, lemon juice, oregano, salt and pepper together to create the dressing.
Once cooled, roll each up with a small portion of feta cheese and secure with a toothpick. Drizzle with dressing and serve at room temperature.