Aubergine and zucchini rolls with feta cheese
easy
45 mins
45 mins
Ingredients
- 1 Shallot or small onion
- 1 Garlic clove
- 2-3 stem(s) fresh mint
- 300 g creamy milk yoghurt
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Lemon juice
- 1-2 stem(s) fresh sage (about 12 leaves)
- 1 Branch of fresh rosemary
- 2 Courgettes (about 200 g each)
- 1 (approx. 200 g) small aubergine
- 2 packages (200 g each) Feta cheese
- 7-10 Tbsp wooden skewers
Directions
- 1
For the dip, peel the shallot and garlic. Dice shallot finely, press garlic through a garlic press. Wash the mint, dab dry and cut the leaves into fine strips. Mix yoghurt, shallot, garlic, mint, 1 tablespoon olive oil and lemon peel. Season to taste with salt, pepper and lemon juice.
- 2
Chill the finished dip. Wash sage and rosemary and dab dry. Pluck sage leaves from the stems and cut rosemary into small pieces/twigs. Clean, wash and pat dry the zucchini and eggplant. Cut the aubergine and courgettes into thin slices with a peeler or a slicer (courgettes in about 12 slices each, aubergine in 12 slices.) Drain the feta cheese and cut it into 24 long pieces. Cover with a sage leaf or some rosemary and wrap in two slices of courgette or one slice of aubergine. Fix the rolls with a wooden skewer. Heat 2-3 tablespoons of oil in a pan and fry the rolls in 2 portions until golden brown, turning them over. Add another 1-2 tablespoons of oil to the 2nd portion.
- 3
Cover with a sage leaf or some rosemary and wrap in two slices of courgette or one slice of aubergine. Fix the rolls with a wooden skewer. Heat 2-3 tablespoons of oil in a pan and fry the rolls in 2 portions until golden brown, turning them over. Add another 1-2 tablespoons of oil to the 2nd portion. Season with pepper and arrange on a plate. Serve hot or cold with the yoghurt dip and flat bread
Nutrition Facts
430 kcal
7 g
34 g
22 g
More Delicious Recipes
