Eggplant, zucchini and feta parcels

Ingredients for 4 servings:

• 2 m.-large zucchini
• 1 small eggplant(s)
• 400 g feta cheese
• 40 g sunflower seeds or pine nuts
• 120 g tomatoes, dried in oil
• 1 tsp thyme
• 3 tbsp olive oil
• Salt and pepper, from the mill

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Cut the eggplant and zucchini into approximately 1 cm thick slices and sprinkle with a little salt. Let stand for 10 minutes, then pat dry with a paper towel. Drain the sun-dried tomatoes and dice them. Roast the sunflower seeds in a non-stick pan without fat. Slice the feta. Heat 2 tablespoons of olive oil in a pan and fry the eggplant and zucchini slices until browned on both sides. Remove the fat from the pan and place them on a kitchen towel. Lightly grease 8 pieces of aluminum foil and arrange the eggplant and zucchini slices with the feta slices on top in a layered pattern. Sprinkle with sunflower seeds, diced tomatoes, and thyme. Sprinkle with coarse pepper. Seal the aluminum foil tightly over the vegetables and on the sides. Grill the parcels for 5-10 minutes. Tip: If you don’t want to use aluminum foil, you can place the vegetables on a piece of baking or parchment paper, form parcels and then wrap the parcels in aluminum foil so that they don’t burn on the grill.