رولات الباذنجان بالأجبان

Slice the eggplants lengthwise into thin strips and arrange them on a baking tray.

Drizzle the slices with olive oil and sprinkle with salt, then roast in a preheated oven at 220°C (428°F), flipping them after 10 minutes, until fully cooked and golden.

In a bowl, mix the ricotta, feta, chopped parsley, seasoning, salt, and pepper until well combined.

Place a spoonful of the filling on each eggplant slice and roll it up.

In a baking dish, combine the chopped tomatoes with cumin, vegetable seasoning, salt, and pepper.

Arrange the eggplant rolls on top of the tomato mixture.

Bake in a preheated oven at 200°C (392°F) for 20–25 minutes.

Remove from the oven and serve hot as a light meal or side dish.