Grilled filled aubergine packs

Name: Grilled filled aubergine packs
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Aubergines (250 g each); 7-10 Tbsp Salt; 1 collar Rosemary; 3 TABLESPOONS Olive oil; 1 package (150 g) fat-reduced feta (8 % fat); 1 glass (370 ml; separation weight: 210 g) roasted peppers; 1 Garlic clove; 7-10 Tbsp black pepper; 7-10 Tbsp wooden sticks

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Aubergines (250 g each)
7-10 Tbsp Salt
1 collar Rosemary
3 TABLESPOONS Olive oil
1 package (150 g) fat-reduced feta (8 % fat)
1 glass (370 ml; separation weight: 210 g) roasted peppers
1 Garlic clove
7-10 Tbsp black pepper
7-10 Tbsp wooden sticks

Directions

1
Wash, clean and cut the aubergines into 8 slices (approx. 0.5 cm thick). Sprinkle with salt and set aside. Wash the rosemary, dab dry and put aside some for garnishing. Finely chop the rest. Mix with oil.
2
Mash feta finely with a fork. Drain the peppers. Finely chop half the peppers. Peel the garlic and press it through the garlic press. Mix garlic, paprika and feta, season with pepper. Puree the remaining paprika with half of the oil, season with salt and pepper. Dab aubergines. Spread the feta cream on half of the slices. Cover each with a second slice of aubergine and fix with wooden sticks. Spread with remaining rosemary oil and season with pepper.
3
Dab aubergines. Spread the feta cream on half of the slices. Cover each with a second slice of aubergine and fix with wooden sticks. Spread with remaining rosemary oil and season with pepper. Grill on the barbecue (preferably in a grill tray) for about 3 minutes on each side. Add the paprika dip. Bread tastes good with it