Ingredients

• 160 g Jarlsberg, finely diced
• 2 small eggplants
• 2 sheets of filo pastry
• 1 tbsp thyme, chopped
• Red wine vinegar
• Olive oil for frying & marinating
• Salt and pepper

Vegetable salad:

• 3 ripe tomatoes
• 1 cucumber, peeled and seeded
• 1 green pepper
• 1 red onion
• 12 pickled chili peppers
• 2 tbsp fresh parsley, chopped
• 50 g black olives
• Olive oil
• Red wine vinegar
• Salt and pepper

Bake the eggplants whole at 480° until soft. Let cool. Cut the eggplants in two and scoop out the flesh from the skin with a spoon. Toss and marinate the eggplant and diced Jarlsberg in 2 tbsp olive oil, 1 tsp vinegar, thyme, salt and pepper.

Cut the filo pastry into 10 x 10 cm squares. Spoon the Jarlsberg and eggplant mixture onto the squares of filo, roll and tuck the pastry to make little packets, and fry in oil until golden brown.

Chop all the vegetables into bite-size pieces, and toss with the olive oil, vinegar, peppers, olives and parsley. Season to taste with salt and pepper.

Serve the salad with the warm Jarlsberg filo rolls.