Zucchini & eggplant rolls with feta

Name: Zucchini & eggplant rolls with feta
Cook time: 1 h
Total time: 1 h
Yield: -1
Ingredients: 1 Onion; 1 Garlic clove; 2-3 stem(s) flat leaf parsley; 4 TABLESPOONS Olive oil; 7-10 Tbsp grated rind of 1/2 untreated lemon; 300 g Whole milk yoghurt; 7-10 Tbsp salt, pepper; 1 TABLESPOON Lemon juice; 1-2 stem(s) Sage; 1-2 Branches of rosemary; 2 small zucchini (approx. 175 g each); 1 (approx. 200 g) Aubergine; 400 g Sheep or feta cheese; 7-10 Tbsp wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: -1

1 Onion
1 Garlic clove
2-3 stem(s) flat leaf parsley
4 TABLESPOONS Olive oil
7-10 Tbsp grated rind of 1/2 untreated lemon
300 g Whole milk yoghurt
7-10 Tbsp salt, pepper
1 TABLESPOON Lemon juice
1-2 stem(s) Sage
1-2 Branches of rosemary
2 small zucchini (approx. 175 g each)
1 (approx. 200 g) Aubergine
400 g Sheep or feta cheese
7-10 Tbsp wooden skewers

Directions

1
Peel and finely dice the onion and garlic. Wash parsley and cut into fine strips. Stir everything with 1 tbsp. oil and lemon peel into the yoghurt. Season to taste with salt, pepper and lemon juice
2
Wash, pluck and roughly chop the sage and rosemary. Clean, wash and dry the vegetables. Best with a peeler cut lengthwise into about 12 thin slices.
3
Cut the sheep's cheese into about 24 longish pieces. Wrap in 2 slices of zucchini or 1 slice of aubergine each, and wrap in sage and rosemary. Get stuck
4
Heat 3 tablespoons of oil in portions in a coated frying pan. Fry the rolls in it until golden brown all around. Season with pepper. Add yoghurt. Flatbread and olives taste good with it.
5
Drink: mineral water