Ingredients
2 large eggplants
300g manouri cheese
1 sprig fresh thyme
2 cloves garlic, crushed
2 tbs sherry vinegar
½ cup extra virgin olive oil, plus extra for brushing
Method
Slice eggplants into 1cm thick slices, salt and let rest for 30 minutes. Wash and pat dry. Brush with olive oil and either grill on hot plate or bake in a hot oven (on a baking tray lined with baking paper).
Prepare the dressing by mixing ½ cup olive oil with the vinegar and crushed garlic and season with salt and pepper. Cut the cheese into ½ cm thick sticks.
While the eggplant is hot, place on a plate and brush with the dressing. Scatter a few thyme leaves and add a piece of the cheese. Roll the eggplant around the cheese to create a cylinder. Repeat with remaining ingredients and pile eggplant rolls onto a plate. To serve, drizzle with any remaining dressing and scatter extra thyme leaves. Serve warm or at room temperature.
