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Feta eggplant roll

Feta eggplant roll

Preparation time:
35 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

977
Calories
18 g
Carbohydrates
47 g
Protein
76 g
Fat

Ingredients:

Olive oilOlive oil 1 ½ Tablespoon
Eggplant (fresh)Eggplant (fresh)1 ½ (510 g)
Olives (black, marinated)Olives (black, marinated)10 (50 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Parsley (fresh)Parsley (fresh) 2 Tablespoon
Mint (green, fresh)Mint (green, fresh) 2 Tablespoon
paprika powder (sweet)paprika powder (sweet) 1 Tablespoon
Feta, sheep cheese, shepherd cheese (approx. 30% fat)Feta, sheep cheese, shepherd cheese (approx. 30% fat) 250 g

Preparation:

Step 1:
Wash the eggplant, remove the stalk and cut lengthwise into thin slices. Lay out the slices side by side on a kitchen board and salt them on both sides and let them sit for at least 5 minutes.
Step 2:
Meanwhile, chop the parsley, olives and mint and place in a bowl. Crumble the feta cheese and add to the bowl. Then season with paprika powder, salt and pepper.
Step 3:
Preheat the oven to 160°C top / bottom heat. Pat the eggplant slices dry and then spread the feta mixture evenly over them. Then roll up and fix with kitchen twine or a toothpick.
Step 4:
Brush the eggplant rolls with olive oil and place in the oven for 15-20 minutes. Then serve.

Macronutrient distribution:

The recipe Feta eggplant roll is composed of the following macronutrients.

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Kitchen utensils needed:

Bowl
Bowl
Coated pan
Coated pan
Cutting board
Cutting board
Kitchen knife
Kitchen knife
Oven
Oven
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