To start making the Balsamic Eggplant and Feta Rollatini recipe, wash the eggplant and cut it lengthwise into long, thin strips. Only use slices of the same length.
Take a plate, lay out the slices and sprinkle with a teaspoon of oil, oregano and sea salt. Rest for 10 minutes.
In another bowl, crumble or grate the feta cheese and mix with the chopped black olives.
Now heat a pan, add some oil and carefully fry the eggplant slices on both sides for 3-4 minutes on low heat until cooked then return to the plate. Turn off the flame.
Spread the feta cheese and marinara sauce evenly over all the slices with the chopped basil leaves and tomatoes. Roll the eggplant into a cylinder.
Heat a frying pan and cook over low heat for a few minutes on both sides. Add a few drops of balsamic vinegar to the eggplant slices.
Slice fresh radishes and sprinkle with some sea salt.
Place the garnish of radish salad on a plate and serve hot.
Serve the Balsamic Eggplant and Feta Rollatini Recipe as an Appetizer Spinach Basil Lasagna Recipe
