Balsamic Glazed Eggplant Feta Rollatini Recipe

Eggplant Rollatini is an Italian inspired vegan dish, made with feta cheese and marinara sauce. This dish is easy to prep and even quicker to prepare. A traditional rollatini is oven roasted, but in this recipe we are pan frying the eggplant to cook it. We have also added tomatoes and olives as a stuffing along with the feta cheese to make a more interesting dish.  Brinjal (Baingan / Eggplant), Feta Cheese, Homemade Marinara Sauce, Dried oregano, Garlic, Basil leaves, Tomato, Red Radish, Extra Virgin Olive Oil, Balsamic Vinegar, Black olives, Sea salt   2 Brinjal (Baingan / Eggplant) 100 grams Feta Cheese 1/2 cup Homemade Marinara Sauce 1/4 teaspoon Dried oregano 1 tablespoon Garlic , chopped 1 Basil leaves , chopped 1 Tomato , chopped 2 Red Radish 4 teaspoons Extra Virgin Olive Oil 2 teaspoons Balsamic Vinegar 3 Black olives , chopped Sea salt , to taste     40   15     To begin making make Balsamic Glazed Eggplant Feta Rollatini Recipe, wash the eggplants and cut lengthwise into thin long stripes. Use only the slices of equal lengths.Take a platter, lay the slices and sprinkle 1 teaspoon oil, oregano and sea salt. Rest for 10 minutes.In another bowl crumble or grate the feta cheese and mix with chopped black olives.Now heat a pan with some oil and carefully fry both sides of eggplant slices on low flame for 3-4 minutes until it cooks and lay it back on the platter. Switch off the flame.Spread equally the feta cheese and marinara sauce on all the slices along with chopped basil leaves and tomato. Roll the eggplants into a cylinder. Heat a frying pan and fry for few minutes on both side on low flame. Add a few drops of Balsamic Vinegar on top of the eggplant slices.  Slice fresh radish and sprinkle some sea salt on it.Lay on serving platter with garnished radish salad on sides and serve it warm.Serve Balsamic Glazed Eggplant Feta Rollatini Recipe as an appetizer along with Spinach Basil Cottage Cheese Lasagna Recipe