1 large eggplant
salt and pepper to taste
2 tablespoons olive oil
For the dill yogurt filling:
1 cup plain yogurt
1/4 cup cream
2 stems of dill, chopped
4 cloves garlic, minced
1 tablespoon finely chopped almonds
* Make the filling: Combine all the ingredients for the filling and place in the refrigerator.
* Wash the eggplant and slice (about 1cm thick) lengthwise. Rub some salt and pepper on both sides of the sliced eggplant.
* Heat oil in a grill pan over medium heat and cook the eggplant for about 1-2 minutes on each side. Remove from fire and drain on paper towels.
* When cool enough to handle, gently fill each eggplant slice in the middle with the yogurt filling and carefully fold to resemble a roll or omelet. Seal with toothpicks if desired. Transfer on to a serving plate and sprinkle with some more chopped dill.
Serve warm and enjoy!