Eggplant roulades with feta cheese filling

Ingredients for 4 servings:

• 2 eggplants, long (about 700g)
• salt and pepper
• 3 bell peppers, red, yellow and green
• 1 white onion
• 2 tomatoes
• 150 g sheep’s cheese
• 2 tbsp quark or ricotta
• 2 tbsp pesto
• 1 bunch of basil
• 1 bunch of parsley
• 2 garlic cloves
• 5 tbsp olive oil
• 100 ml vegetable stock
• 1 pinch(s) of cane sugar

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Wash and dry the eggplants, remove the stems, and trim the sides. Cut the eggplants lengthwise into thin slices. Salt the eggplant slices and let them stand for 30 minutes. The leftover eggplant can be used for other dishes. Meanwhile, wash, halve, and trim the bell peppers. Cut the peppers into small cubes. Peel, halve, and thinly slice the onion. Remove the stems from the tomatoes, briefly blanch them, peel them, and quarter them. Then finely dice them. Crumble the feta cheese and mix with the quark/ricotta and the pesto. Wash the herbs and finely chop the leaves. Peel the garlic and press it through a press. Add the herbs and garlic to the feta cheese cream and season with pepper. You won’t need salt, as the cheese is salty enough. Pat the eggplant slices dry with kitchen paper. Spread the paste on the eggplant slices, roll them up, and secure the ends with wooden skewers. Heat 1 tablespoon of oil in a pot/pan. Sauté the onion and briefly sauté the bell pepper. Stir in the tomatoes, deglaze with the vegetable stock, and season with salt, pepper, and the sugar cane granules. Cover and sauté the vegetables over medium heat for about 12 minutes, until al dente. Meanwhile, heat the remaining oil in a pan. Fry the eggplant rolls over medium heat for about 10 minutes until browned all over. Serve the rolls with the bell peppers. Serve with (whole-grain) baguette or rice. Tip: If you find it difficult to roll the slices, simply fold them over once. Then fry the slices in batches or in two pans at the same time, as they take up more space than the roulades.