Eggplant Rolls with Feta and Avocado

Wash the eggplants and cut them into 3-4 millimetre thick slices. Lay out the slices, salt them, and let them rest for 15 minutes to release moisture. Then, pat the slices dry with a paper towel and lightly season them with pepper.

Grease a pan with a little olive oil and heat it up. Fry both sides of the eggplant slices until golden brown.

Cut the feta cheese into half-centimetre thick sticks. Halve the olives lengthwise. Halve the avocado, remove the pit, peel it, and cut it into slices.