Eggplant-Feta Rolls

Ingredients

• 400 g large eggplants (1 large eggplant)
• Salt
• 2 stalks Parsley
• 2 Stalks Mint
• 1 green pickled pepper
• 200 g sheep cheese
• freshly ground pepper
• sweet paprika
• 3 tbsp olive oil
• cooking twine

Instructions

1. 1.

   Wash the eggplant well, remove the stem end, and slice lengthwise into thin slices. Lay the slices side by side on a board and salt both sides; let sit for at least 30 minutes.

2. 2.

   Meanwhile wash parsley and mint, shake dry, and pluck off leaves. Set aside a few mint leaves for garnish, finely chop the remaining herbs. Drain the pickled pepper and finely mince it. Grate the sheep cheese and mix with the herbs, pepper, and spices (salt, pepper, paprika); taste and adjust seasoning. Rinse the eggplant slices under cold water and pat dry.

3. 3.

   Spread the filling onto the slices, roll them up, and secure each roll with cooking twine. Fry the rolls in hot oil until browned on all sides; transfer to a baking dish and bake in a preheated oven at 160°C for about 15–20 minutes until cooked through. Garnish with mint leaves and serve hot or warm with bread.