Eggplant Rolls with Feta Cheese and Avocado

Wash the eggplants and cut them into longitudinal slices approximately 3-4 millimeters thick. Place the slices on a cutting board, sprinkle with salt, and let them rest for 15 minutes to remove bitterness. After this time, pat the slices dry with a paper towel and season them with a little freshly ground black pepper.

Heat a pan (preferably a grill pan) drizzled with a little olive oil. Fry the eggplant slices on both sides until golden and soft.

Cut the feta cheese into sticks approximately half a centimeter thick. Cut the green olives in half lengthwise. Peel the avocado, remove the pit, and slice it thinly.