Cheesy Eggplant Rolls

Method

1. Slice the eggplant lengthwise into thin strips approximately 3–4 mm thick, then brush each strip generously with olive oil on both sides.
2. Heat a griddle or grill pan over high heat and grill the eggplant strips for about 30 seconds per side until lightly charred and pliable, then set aside to cool slightly.
3. Crush the garlic cloves and combine them with the crumbled white cheese, roughly chopped walnuts, and finely chopped parsley in a bowl, mixing until a cohesive filling forms.
4. Place a small spoonful of the cheese filling at one end of each grilled eggplant strip and roll it tightly to enclose the filling completely.
5. Arrange the finished rolls on a serving platter, drizzle with any remaining olive oil, and refrigerate for at least 10 minutes before serving to allow the flavors to meld.