Eggplant and Tofu Rolls
Rinse eggplants, trime and cut lengthwise into thin slices. For best results slice with an electric slicer or mandolin. Brush eggplant slices with olive oil and cook in a grill pan on both sides until they get a grill pattern. Season with salt and pepper. Place 12 eggplant slices on the work surface next to each other. Finely dice remaining eggplant slices. Preheat the oven to 180°C (approximately 350°F).
Add tofu and feta cubes to a blender and puree with cream. Pour tofu mixture in a bowl, add yolks, diced eggplant and oregano and season with salt and pepper. Spread tofu mixture on eggplant slices and roll up around filling. Place side by side in a baking dish. Rinse cherry tomatoes and place over eggplant rolls. Place in the oven and cook for about 30 minutes.