Grilled Eggplant Rolls with Feta and Sage Stuffing
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- For the eggplant rolls
- 2 Eggplant
- salt
- 300 grams Feta
- 12 fresh Sage
- freshly ground peppers
- 4 Tbsps olive oil
- For the dip
- 1 sprig mint
- 100 grams Yogurt (0.1% fat)
- 100 grams Sour cream
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the eggplant, remove the ends and cut lengthwise into 8 slices. Discard the first and last slice (save for another use). Sprinkle the eggplant slices with salt and set aside in a bowl. In the meantime, cut the feta into 12 pieces and wrap each with a sage leaf. Rinse the eggplant slices, pat dry and season with pepper. Place a piece of feta on it, roll up and secure with a wooden toothpick. Brush with olive oil.
2.
Cook the eggplant rolls for 8-10 minutes on a hot grill.
3.
For the dip, rinse the mint, shake dry, remove the leaves, and chop finely. Mix with yogurt and sour cream and season with salt and pepper. Serve the eggplant rolls on a decorative platter alongside a bowl of the dip.
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