Greek-style roulades

Ingredients for 3 servings:

• 3 roulades, made from beef, lamb or turkey
• n. B. Spice mix for gyros
• 200 g feta cheese
• 50 g black olives, finely chopped
• 1 tbsp yogurt, Greek
• 2 tbsp olive oil, good
• 150 ml red wine, dry
• ½ cup water
• 5 cloves garlic, or less
• 1 large zucchini
• 2 small eggplants
• n. B. Salt and pepper, from the mill
• 2 m.-large tomato(s)
• 1 handful of herbs (thyme, parsley, lovage, rosemary)
• 2 small red onions, diced
• some tomato paste
• 1 dash of cream, for cooking, 15% fat

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

with eggplant and zucchini vegetables

Mash the feta in a bowl, mix with the yogurt and a dash of olive oil, and season with salt and pepper. Sprinkle the roulades with the gyro seasoning and spread with the feta cream. Now sprinkle the chopped olives and some of the finely chopped onions on top. Cut some zucchini and eggplant into small sticks and place them on the roulades, roll them up, and secure them with toothpicks. Heat the remaining olive oil in a roasting pan and sear the roulades, deglaze with the red wine, and cook for 20-30 minutes. Wash, trim, and dice the remaining vegetables. Heat the olive oil and sauté the onion and garlic, then add the zucchini and eggplant and fry briefly. Add the diced tomatoes and season everything with salt and pepper. Wash and chop the herbs, then add them to the vegetables just before serving. Finally, refine the roulade sauce with tomato paste and cooking cream. Arrange the vegetables on plates, place the roulades on top, and serve with rice, ideally red rice (similar to wild rice). Tzatziki is also a great addition.