Eggplant Rolls Stuffed with Coalhada and Herbs

Name: Eggplant Rolls Stuffed with Coalhada and Herbs
Yield: 4
Ingredients: 2 small eggplants, sliced into 5mm thick strips lengthwise; Salt to taste; 5 tablespoons of olive oil; 2 tomato slices; 300g of dried coalhada ready-made; 2 tablespoons of fresh herbs chopped; Black pepper milled to taste for dusting; Fresh herbs for garnish

1
2 small eggplants, sliced into 5mm thick strips lengthwise
2
Salt to taste
3
5 tablespoons of olive oil
4
2 tomato slices
5
300g of dried coalhada ready-made
6
2 tablespoons of fresh herbs chopped
7
Black pepper milled to taste for dusting
8
Fresh herbs for garnish

Ingredients

1
2 small eggplants, sliced into 5mm thick strips lengthwise
2
Salt to taste
3
5 tablespoons of olive oil
4
2 tomato slices
5
300g of dried coalhada ready-made
6
2 tablespoons of fresh herbs chopped
7
Black pepper milled to taste for dusting
8
Fresh herbs for garnish

Directions

1
Place the eggplant strips in a colander, sprinkle with salt, and let it sit for 30 minutes
2
Rinse off excess salt and pat dry with paper towels
3
Brush both sides of the eggplant slices with 2 tablespoons of olive oil
4
Heat a non-stick skillet or griddle over medium heat and cook two or three eggplant slices at a time, flipping occasionally until lightly browned. Reserve
5
In the same skillet, heat 1 tablespoon of olive oil and sauté the tomato slice for a few minutes
6
Season with salt
7
In a bowl, mix together the coalhada, herbs, and remaining olive oil
8
Stuff each eggplant slice with a spoonful of the coalhada mixture and top with a tomato slice
9
Drizzle with a little olive oil, dust with black pepper, and garnish with fresh herbs
10
Serve as an appetizer if desired.