Feta parcels

Ingredients for 1 servings:

• 1 small eggplant(s)
• 1 zucchini
• 1 onion(s)
• 2 garlic cloves
• 1 handful of olives
• 1 can tomatoes, chopped
• ½ pack of feta cheese
• salt and pepper
• n. B. herbs, e.g. thyme
• some olive oil
• optionally grated cheese for gratinating

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian, low-carb

Preheat the oven to 180°C fan/convection oven. Cut the eggplant and zucchini lengthwise into thin slices, aiming for an equal number of eggplant and zucchini slices. Set the two outer slices aside. Lightly fry the remaining slices, one after the other, in olive oil. Then place the slices on a plate to cool. Peel and dice the onion and garlic, and fry them lightly in a little olive oil in a pan. Meanwhile, dice the remaining eggplant and zucchini, as well as the olives. Add the diced onions to the onions and continue frying. Season the vegetables and deglaze with the tomatoes. Cut the feta into large cubes. Place a slice of zucchini on a board, then a slice of eggplant crosswise on top. Place a piece of feta in the middle. Fold the vegetables around the feta and secure with a toothpick. Place the finished parcels in a small baking dish. Spread the vegetable and tomato mixture over them. To top, sprinkle with grated cheese or the remaining feta cheese. Bake the parcels in the oven for 30 minutes. The feta parcels are easily enough as a side dish for two people!