Eggplant Rolls with Beans and Feta
Eggplant rolls with beans and feta is a recipe featuring fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 Eggplants
- Salt
- 500 g string beans
- 125 g cream cheese
- 1 tbsp Lemon Juice
- Pepper (freshly ground)
- 0.5 finely chopped garlic clove
- 150 ml Vegetable broth
- 75 ml white wine
- 3 sprigs thyme
Instructions
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1.
Wash the eggplants, trim the stems and slice them into 1 cm thick rounds. Lightly salt and let sit for 5–10 minutes. Trim the ends of the beans, blanch in boiling salted water for 3 minutes, then shock in cold water and drain.
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2.
Preheat the oven to 200 °C (Oven‑top/Bottom heat). Season the cream cheese with lemon juice, salt, pepper and garlic. Divide the beans into eight portions and form each into a small bundle. Spread the cream cheese on each eggplant slice, place one bean bundle on top, and roll up.
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3.
Secure the ends with toothpicks. Place the rolls in a greased baking dish, pour in the vegetable broth, white wine, and add thyme sprigs. Bake in the preheated oven for about 20 minutes until cooked through.
