Eggplant rolls – Kalamata Papadimitriou

Eggplant rolls



1 medium eggplant cut in slices – lengthwise
3 tablespoons Tomato sauce with basil
1 tablespoon Traditional sun-dried tomatos spread
8 ounces Feta cheese from the island of Lemnos P.D.O.
green & red pepper (½ of each – diced)
2 green onions, chopped
1 teaspoon mustard
1 teaspoon Balsamic Cream original “Kalamata Papadimitriou
½ bunch of fresh parsley, chopped finely
2 tablespoons Extra Virgin Olive Oil Koroneiki Variety
2 tablespoons pine nuts
Sea salt marinated with herbs
pepper to taste



Grill the eggplant slices until lightly brown and let cool.

When cooled place a piece of feta at the bottom (widest part) of an eggplant slice, roll up and place on a serving dish seam side down. Continue making rolls until all slices are used.


Sautee red & green peppers with olive oil until softened, add green onions and sauté for an additional 2-3 minutes, add tomato sauce and tomato paste, mustard and balsamic reduction, parsley, salt & pepper, sauté all for 3-4 minutes.

Top the eggplant with the sauce, garnish with pine nuts & parsley



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