Eggplant rolls with arugula and light quark filling

Ingredients for 2 servings:

• 1 eggplant(s)
• ½ bell pepper(s), red
• 1 bunch arugula
• 150 g low-fat curd cheese
• 3 tsp mustard, medium hot
• 2 sprigs of oregano
• olive oil
• Cream of balsamic vinegar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian, as a starter or light main course

Cut the eggplant lengthwise into 0.5cm thin slices. Season with salt and let stand for 10 minutes. Wash and finely dice the bell peppers. Wash and trim the arugula, pat dry, and trim the long stems. Finely chop half of the arugula along with the oregano leaves. Pat the eggplants dry and fry in olive oil on both sides until well browned. Then drain on kitchen paper. Mix the low-fat quark with mustard, half of the diced bell peppers, and the chopped herbs; season with salt and pepper. Spread the quark cream over the eggplant slices and roll them up. Depending on the size, you can also just fold them over. Arrange the rolls on top of the remaining arugula, sprinkle with the remaining diced bell peppers, and drizzle with balsamic crema. Serve with fresh flatbread or baguette, a cool rose wine, and a lovely summer evening.