Eggplant rolls appetizer with cream cheese and tomatoes
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We wash the eggplants, cut their backs and slice them lengthwise. Sprinkle a little salt over them and let them drain for 15 minutes. Grease them with a tablespoon of olive oil and put them on the grill, one by one, on both sides, until they soften slightly. Remove the eggplant slices on a plate. Mix cream cheese with oregano and pepper.
Wash the tomatoes, remove the stem and cut them into cubes. Mix them with salt, pepper, 1 tablespoon olive oil and chopped basil leaves. Spread on each slice of eggplant, cream cheese and roll.
Serve the rolls with tomato salad.
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