Eggplant rolls

Ingredients for 4 servings:

• 1 eggplant(s)
• olive oil
• 75 g sunflower seeds
• 1 small onion(s)
• 1 tsp butter
• 1 garlic clove(s)
• ½ bunch parsley, flat
• 200 g sheep’s cheese
• ½ small can of tomatoes, chopped
• a little salt and pepper
• Cayenne pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

vegetarian

Wash the eggplant, remove the stem, and cut into 0.5 cm thick slices lengthwise. Brush the slices with oil on both sides and place them side by side on an oven rack lined with baking paper. Roast in a preheated oven at 180°C on the top rack for about 15 minutes. (Tip: You can also fry the eggplant slices in a pan or prepare them on the grill.) Meanwhile, peel and finely chop the onion, and sauté it in melted butter until soft. Peel the garlic, wash the parsley, remove the stalks, and roughly chop both. Mash the feta cheese well with a fork and mix with the onion, crushed garlic, parsley, and sunflower seeds. Season the mixture to taste with (a little) salt, pepper, and cayenne pepper. Spread this filling evenly over the eggplant slices (about a heaped tablespoon per slice) and form them into rolls. Place them side by side in a baking dish. Sprinkle with tomato pieces and season with salt and pepper. Bake the rolls in a preheated oven at 200°C for about 30 minutes on the middle rack. The rolls can be served hot or lukewarm. Note: The specified quantity is for eggplant rolls as a single appetizer.