I do not recall how I started getting the “Organic Style” magazine, but recently I have been receving copies. Before retiring them to the recycling bin, I went through them again and got the idea for this recipe. Pretty easy to make and pretty tasty as well. Here is how I made our first appetizer in this site:

I definitely do not have any exact measurements for this one, will try to give you approximate quantities.

1. One eggplant (those big ones!)
2. 1/2 cup of mozzeralla, monterey jack or a cheese similar to these, shredded
3. 1/2 cup of feta cheese, crumbled
4. A handful of chopped, mixed herbs; I used chives, parsely, basil

How I made it:

1. Cut the eggplants, lengthwise, in 1/4inch think slices. Keep them in salty water for about 30 mins, to release its black and tartness. Put them under the sun to dry out
2. Brushing both sides with olive oil, grill them
3. After they cool down a bit, put enough filling and make rolls
4. If you’d like, you could also put this into the oven to let the cheese melt before you serve. I didn’t do this step

Bon Apetit!