Stuffed aubergine rolls
easy
45 mins
45 mins
Ingredients
- 2 Garlic cloves
- 50 g Shallots
- 1 Pot of thyme
- 100 g low fat feta cheese (30 % fat)
- 1 (250 g) Aubergine
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS demerara sugar
- 100 ml Fruit vinegar
- 4 Tomatoes
- 1 Onion
- 1 TABLESPOON Tomato paste
- 1/8 l Vegetable broth (instant)
- 7-10 Tbsp wooden skewers
Directions
- 1
Peel the garlic and press it through a garlic press. Peel and halve the shallots. Wash and chop the thyme. Dice feta. Clean and wash the eggplant, cut lengthwise into about 12 slices. Heat 2 tablespoons of oil in a large pan.
- 2
Fry the eggplant slices briefly on one side. Season with salt and pepper, sprinkle with sugar and turn. Add shallots, garlic, vinegar and 300 ml water. Cook for 3-5 minutes. Remove the eggplant slices and shallots. Put the aubergine slices on a board. Spread sheep's cheese and thyme on top, roll up and pin with wooden skewers. For the sauce, wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice the onion. Heat 1 tablespoon of oil.
- 3
Put the aubergine slices on a board. Spread sheep's cheese and thyme on top, roll up and pin with wooden skewers. For the sauce, wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice the onion. Heat 1 tablespoon of oil. Sauté onion in it. Add tomato cubes and tomato paste. Season with salt and pepper. Deglaze with broth, boil down for 2 minutes at high heat. Heat aubergine rolls and shallots in it and serve
- 4
Sauté onion in it. Add tomato cubes and tomato paste. Season with salt and pepper. Deglaze with broth, boil down for 2 minutes at high heat. Heat aubergine rolls and shallots in it and serve
Nutrition Facts
180 kcal
13 g
10 g
7 g
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