Eggplant rolls

1. Roast the peppers in the oven until their skin is completely black. Let cool, then peel and cut into large strips.

2. Cut the eggplant lengthwise into thin slices. Place on a baking sheet covered with aluminum foil. Drizzle with olive oil, salt and pepper. Bake for 15 minutes on grill position.

3. Fry the parsley leaves for 1 second in 2 tablespoons in hot oil. Drain on paper towels.

4. Alternate layers with 1 slice of eggplant, 1 strip of red pepper, a few leaves of parsley and 1 yellow pepper. Roll up and thread with a wooden pick. Repeat with the remaining ingredients. Serve cold.

Photo credit: Sucré Salé