Preheat the oven to 220°
Cut the eggplant lengthwise into thin slices. Rub in olive oil on both sides and season with salt.
Cover your baking tray with baking sheets and place the eggplant slices on it.
Bake for 10 minutes until the eggplant slices are golden brown. Remove them from heat and set aside to cool slightly.
Cut the avocados in half and scoop out the flesh into a blender with a spoon.
Core the chili peppers and orange peppers, then dice.
Core the chili peppers and orange peppers, then dice.
Squeeze the lemon until you obtain 1 tbsp of lemon juice. Add the lemon juice and the diced red peppers to the avocados.
Add the zest of half a lemon and start mixing until you get an even mixture. Season with salt and paper.
Pour the avocado chili mix into a bowl and add the peppers. Mix with a spoon.
Now blend the fresh and dried tomatoes as well as the garlic clove. Season with salt and pepper.
To prepare your rolls, place them with the widest side of the eggplant slices facing you.
Distribute evenly the avocado chili mixture onto each slice. Roll each piece starting from the widest end and please it on a plate, preferably seamed side down.
To arrange the plate, pour the tomato salsa on the plate and add the eggplant rolls.
Enjoy!!!!
