Aubergine Feta Rolls

Name: Aubergine Feta Rolls
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized aubergines; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 glass (370 ml) roasted peppers; 125 g light feta cheese in brine (8 % fat absolute); 1 Garlic clove; 1-2 Branches of rosemary; 2-3 TABLESPOONS Olive oil; 12 (approx. 200 g) Ciabatta bread; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium grill trays

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized aubergines
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 glass (370 ml) roasted peppers
125 g light feta cheese in brine (8 % fat absolute)
1 Garlic clove
1-2 Branches of rosemary
2-3 TABLESPOONS Olive oil
12 (approx. 200 g) Ciabatta bread
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium grill trays

Directions

1
Clean, wash and cut the aubergines lengthwise into approx. 8 slices (approx. 12 cm thick). Sprinkle with salt and leave to stand for a while
2
Drain the peppers. Mash the feta with a fork. Peel garlic and press it through the garlic press. Finely dice half the paprika and mix in. Season feta cream with pepper
3
Wash the rosemary and chop finely. Mix with oil and pepper. Puree half the rosemary oil and the rest of the pepper. Season to taste with salt
4
Dab aubergines. Spread with the feta cream, roll up and pin with wooden skewers. Spread with the remaining rosemary oil
5
Place in grill trays. Grill on the hot grill for 3-4 minutes on each side. Cut bread into slices. Serve with eggplant rolls and paprika dip