John Myers
Contents
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Ingredients
- 1 Eggplant, approx. 300 g
- 200 g Feta
- Salt
- Pepper from the grinder
- 10 Sprigs of thyme
- Olive oil
Instructions
- Clean and wash the aubergine and cut into 3–4 mm thin oblong slices. Sprinkle with salt and let stand for about 15 minutes. Then dab with kitchen paper and season with a little pepper from the mill.
- Wash the thyme, remove the leaves from the stems. Cut the feta into oblong slices, as many as there are eggplant slices.
- Cover each eggplant slice with feta and thyme leaves, fold over and pin with toothpicks.
- Brush the rolls with a little olive oil. Grill on the hot grill in a grill tray for about 5 minutes on each side.
Nutrition
Serving: 100gCalories: 284kcalCarbohydrates: 0.8gProtein: 15.7gFat: 24.1g
