Eggplant Feta Rolls
Rinse and pat dry eggplant, cut off stem and slice thinly. Arrange slices next to each other on a board and season with salt on both sides, let stand for at least 30 minutes.
Rinse parsley and mint, shake dry and pluck off leaves. Set couple of mint leaves aside for garnishing, finely chop remaining herbs. Drain pepperoncini and chop very finely. Grate feta cheese and combine with herbs, pepperoncini and season with salt, pepper and paprika. Rinse eggplant slices under cold water and pat dry. Spread with feta mixture and roll up, tie with kitchen twine. Heat oil in a pan and brown rolls on all sides. Arrange in a baking pan and bake in preheated oven at 160°C (approximately 325°F) for about 15-20 minutes. Arrange on plates, remove twine and garnish with mint. Serve hot or warm.