Eggplant rolls with minced chicken, feta, and pesto

Slice the eggplants into thin, long slices. Lay them on paper towels and sprinkle generously with salt. Let them rest on the counter for about 15 to 20 minutes so the moisture can be drawn out. Then pat them dry thoroughly.

Place the ground chicken in a bowl and add garlic powder, smoked paprika, crumbled feta cheese, Elvea Pesto Verder, pepper, and salt. Knead everything together well until it forms a smooth mixture.

Preheat the oven to 180°C (350°F). Pour the Elvea Passata Basilico into the bottom of a baking dish and spread evenly. Take a piece of the ground meat mixture at a time, form it into a small roll, and wrap it in a slice of eggplant. Place the rolls next to each other in the baking dish. Distribute mozzarella over the rolls.

Bake for about 40 minutes in the oven, until the eggplant is soft and the cheese is beautifully golden brown. Serve with some bread, pasta, or a fresh salad on the side.