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🍽️ Grilled Eggplant Roulades with Feta and Sage Filling

391 kcal · 30 min · 4 servings

Ingredients

• 2 eggplants
• salt
• 300 g feta
• 12 large sage leaves
• pepper (from the mill)
• 4 tbsp olive oil
• 1 sprig mint
• 100 g yogurt
• 100 g sour cream
• salt
• pepper (from the mill)

Instructions

1. 1. Wash the eggplants thoroughly.
2. 2. Cut off the hard ends on both sides.
3. 3. Slice the eggplants lengthwise into eight even slices.
4. 4. Save the first and last slice for another use.
5. 5. Season the remaining eggplant slices generously with salt.
6. 6. Set the slices aside and let them rest for a moment.
7. 7. Cut the feta cheese into twelve small pieces.
8. 8. Top each piece of cheese with a fresh sage leaf.
9. 9. Rinse the excess salt off the eggplant slices.
10. 10. Pat the slices dry with a kitchen towel.
11. 11. Season the eggplants with a little black pepper.
12. 12. Place one piece of feta with sage onto each slice.
13. 13. Roll up the eggplants tightly.
14. 14. Secure each roll with a wooden skewer.
15. 15. Brush the roulades lightly with oil.
16. 16. Place the roulades on the preheated hot grill.
17. 17. Grill the eggplants for eight to ten minutes.
18. 18. Turn the roulades once during grilling.
19. 19. Wash the mint thoroughly.
20. 20. Shake the mint dry.
21. 21. Pluck the mint leaves from the stems.
22. 22. Finely chop the mint leaves.
23. 23. Mix the chopped mint with yogurt.
24. 24. Stir the sour cream into the mint-yogurt mixture.
25. 25. Season the dip with salt and pepper.
26. 26. Serve the dip alongside the grilled roulades.

Nutrition per serving

• kcal: 391
• Protein: 15 g · Fett/Fat: 34 g · Carbs: 6 g