Grilled Eggplant Rolls with Walnut-Feta Filling

Ingredients

• 2 Eggplants
• Salt
• 100 g instant couscous
• 1 clove garlic
• 1 bunch parsley (20 g)
• 5 dried dates
• 10 g ginger root
• 60 g walnut kernels
• 200 g feta (45% fat in whey)
• 3 tbsp Lemon juice
• 0.5 tsp hot paprika powder
• Pepper
• 2 tbsp olive oil

Instructions

1. 1.

   Clean and wash eggplants, slice lengthwise into 1/2 cm thick slices, sprinkle with a little salt and set aside for 10 minutes.

2. 2.

   Pour 250 ml boiling water over couscous and let it swell for 10 minutes. Meanwhile peel garlic, wash and dry parsley, set aside a handful. Pit dates. Peel ginger. Finely chop garlic, remaining parsley, dates, ginger and walnuts.

3. 3.

   Crush feta in a bowl and crumble finely. Add couscous, 2 tbsp lemon juice, garlic, chopped parsley, dates, ginger and chopped walnuts; knead everything well with your hands. Season with paprika powder and pepper.

4. 4.

   Pat eggplant slices dry with a clean cloth and brush both sides with olive oil.

5. 5.

   Heat a grill pan. Sear eggplant slices over medium heat for 1–2 minutes on each side, then let them cool for about 5 minutes. Place a spoonful of the feta mixture on each slice, roll up, place seam‑side down on a plate or board and top with reserved parsley.