Grilled stuffed aubergine rolls

Name: Grilled stuffed aubergine rolls
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 skewers

AUTHOR
Kerry Mosley

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 skewers

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 aubergine slices. Spread feta cream on top. Roll up and pin with wooden skewers. Brush with remaining rosemary oil, season with pepper.
3
Dab aubergine slices. Spread feta cream on top. Roll up and pin with wooden skewers. Brush with remaining rosemary oil, season with pepper. Grill on the hot grill (preferably in a grill tray) for 3-4 minutes on each side. Add the paprika dip. Bread tastes good with it