Eggplant Rolls

Wash the eggplants and slice them into 3-4 millimeter thick slices. Arrange the slices on a surface, salt them, and let them rest for 15 minutes. Then pat the slices dry with a paper towel. Lightly sprinkle with ground pepper.

Drizzle oil into a pan and heat it. Gradually fry all slices on both sides.

Cut the Feta cheese into half-centimeter thick sticks. Slice the olives lengthwise. Halve the avocado lengthwise, remove the pit, peel, and slice.