• 1 eggplant
• 1 salt
• 1 tablespoon organic extra virgin olive oil
• pepper
• 1 handful of parsley
• 1 tbsp olive oil
• 1 ³/₄ cups feta
   

• Wash the eggplant, cut off the ends, slice lengthwise, and season with salt and pepper. Heat the oil in a pan and sauté the slices on both sides.
• Wash the wild garlic well, pat dry, and place in a blender. Add olive oil and purée.
• Cut feta into strips.
• Brush aubergine slices with wild garlic cream, leaving a part of the narrow free. Spread the feta on the eggplant slices and roll up from the coated side.
• Fix with a toothpick and serve.

Calories: 468 | Carbohydrates: 9g | Dietary Fiber: 4g | Fat: 28g | Protein: 42g