Eggplant Rolls Tapa

3 Italian eggplants- cut into four strips lengthwise

5-6 tablespoons olive oil

2 large garlic cloves

1 cup ricotta cheese or kesong puti (local white cheese)

1 large roasted red pepper

½ cup sun-dried tomatoes in oil - cut into strips

3 whole-wheat pita pocket bread

Wash the eggplants and trim the stems. Cut the eggplant lengthwise into four strips and brush with olive oil.  Grill on both sides until soft. Remove and cool on a plate.

Peel and chop the garlic and stir-fry in a small pan with 2-3 tablespoons of olive oil until it is fragrant but not browned. Close the fire and allow the garlic to soak in the oil for 5-10 minutes.

In a small bowl mix the garlic and the oil into the ricotta cheese to marinate. Set aside. Slice the roasted pepper into strips.

Over the sliced eggplant, put a little bit of cheese, add strips of roasted pepper on top and add 2 or 3 sun-dried tomato strips.  Roll the eggplant and set it in a plate. Repeat the procedure on all the sliced eggplant.

Warm the pita bread in the oven. Remove and cut it into quarters. Put in some shredded lettuce, the eggplant roll and drizzle with Mojo de Cilantro and serve.

Mojo de Cilantro

200 grams of cilantro leaves- washed and chopped

¼ teaspoon of cumin powder

1 garlic clove - grated

¼ cup olive oil

¼ cup of vinegar

Pinch of salt