Grilled aubergine rolls stuffed with sun-dried tomatoes and feta cheese
4 ripe aubergines
10.5 oz sun-dried tomatoes
10.5 oz feta cheese
11.2 tbsp of extra virgin olive oil
1/8 cups valsamic vinegar
Finely chop the sun-dried tomatoes and place them in a bowl. Add the feta cheese and olive oil. Mix all the ingredients well.
Combine the olive oil with the vinegar in a different bowl. Whisk together using an egg whisk. Add the finely chopped parsley.
Slice the aubergines, sprinkle with olive oil and grill them.
Stuff each aubergine slice with the sun-dried tomato mixture and wrap them in rolls.
Gently place the rolls in a platter and drizzle with the dressing.