Yield: 4-6 servings

Prep Time: 30 minutes

Recipe: Ines Yanai

Photo & Styling: Nimrod Saunders

Ingredients:

2 eggplants
1 container Tnuva Labaneh
1 container Tnuva Feta Cheese, light
1 jar artichoke hearts
1 jar olive tapenade
1/3 cup olive oil
1 tomato
3 tablespoons fresh oregano leaves
Kosher salt
Oil spray
Grated Parmesan cheese

Instructions

1. Preheat oven to 375ºF. Line a baking pan with parchment paper.
2. Slice eggplants into long thin slices, and place on the baking pan. Spray with oil and bake for 25 minutes until browned.
3. Remove from the oven and immediately place a piece of parchment paper on top of the eggplant strips.
4. Cut the Feta into cubes.
5. Spread each eggplant strip with Labaneh; then top with a cube of feta cheese and 1/4 teaspoon of tapenade. Roll up and repeat with the rest of the eggplant strips.
6. Sprinkle olive oil on a serving dish. Arrange the eggplant rolls on top. Scatter the artichoke pieces all around. Slice the tomato in half and squeeze the juice over the eggplant and the oil. Sprinkle kosher salt, oregano leaves and Parmesan all over.