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INSTRUCTIONS
01/11

 

Cut the eggplants into cubes and soak them in water with lemon to prevent browning

 

Drain and dry them in batches and then sauté in a hot pan with 4-5 tbsp of olive oil

 

Season with salt and pepper and allow to cool

 

Beat the eggs and mix in the feta, eggplants, and basil

 

Lay out the pastry sheets and lightly brush each with olive oil

 

Spread a little harissa paste on each sheet, place 4 spoonfuls of the filling along the long edge, fold the edges in, and roll up into a log

 

Repeat with all sheets

 

Place the rolls next to each other

 

Score each roll into three parts and sprinkle with sesame seeds

 

Bake at 180 degrees Celsius (356 degrees Fahrenheit) for 30-35 minutes until golden

 

Let cool for 10-15 minutes and serve with a green salad.
The recipe was originally published in the magazine GASTRONOMOS September 2024
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