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🍽️ Eggplant rolls filled with quark and walnuts

464 kcal · 30 min · 4 servings

Ingredients

• 3 eggplants
• salt
• 1 tsp chili flakes
• 100 g walnut kernels
• 1 garlic clove
• 2 tbsp walnut oil
• 0.5 lemon (juice)
• 400 g quark
• 2 tbsp freshly chopped parsley
• vegetable oil (for frying)
• chili flakes (for garnishing)

Instructions

1. 1. Peel the eggplants and cut four nice slices from each fruit. Set the rest aside and use it for something else. Sprinkle the slices with salt and let them stand for about 10 minutes to draw out water.
2. 2. For the filling, put the paprika flakes, the walnut kernels, the peeled garlic clove, the oil and the lemon juice into the blender and puree them finely. Stir in the quark mixture, add the parsley and season everything with salt and pepper.
3. 3. Pat the eggplant slices dry and fry them in hot oil in a pan on both sides for 1 to 2 minutes each until golden brown. Season them with salt and pepper and spread the quark filling on them.
4. 4. Roll up the eggplants and serve them sprinkled with paprika flakes.

Nutrition per serving

• kcal: 464
• Protein: 20 g · Fett/Fat: 38 g · Carbs: 11 g