🍽️ Grilled Eggplant Rolls with Walnut and Feta Filling

Name: Grilled Eggplant Rolls with Walnut and Feta Filling
Total time: 30 min
Yield: 4 servings
Ingredients: 2 eggplants; salt; 100 g instant couscous; 1 garlic clove; 1 bunch parsley (20 g); 5 dried dates; 10 g ginger root; 60 g walnut kernels; 200 g feta (45 % fat in dry matter); 3 tbsp lemon juice; 0.5 tsp rose-spic paprika powder; pepper; 2 tbsp olive oil

442 kcal · 30 min · 4 servings

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Ingredients

2 eggplants
salt
100 g instant couscous
1 garlic clove
1 bunch parsley (20 g)
5 dried dates
10 g ginger root
60 g walnut kernels
200 g feta (45 % fat in dry matter)
3 tbsp lemon juice
0.5 tsp rose-spic paprika powder
pepper
2 tbsp olive oil

Instructions

1. Wash the eggplants under running water.
2. Slice the eggplants lengthwise into strips about half a centimeter thick.
3. Lightly sprinkle the eggplant strips with salt.
4. Let the salted strips rest for ten minutes.
5. Pour 250 milliliters of boiling water over the couscous.
6. Let the couscous swell for ten minutes.
7. Peel the garlic.
8. Wash the parsley.
9. Shake the parsley dry.
10. Set aside a small handful of parsley.
11. Pit the dates.
12. Peel the ginger.
13. Finely chop the garlic.
14. Finely chop the remaining parsley.
15. Finely chop the dates.
16. Finely chop the ginger.
17. Finely chop the walnuts.
18. Place the feta in a bowl.
19. Crumble the feta finely.
20. Add the swollen couscous to the feta mixture.
21. Add two tablespoons of lemon juice.
22. Add the chopped garlic.
23. Add the chopped parsley.
24. Add the chopped dates.
25. Add the chopped ginger.
26. Add the chopped walnuts.
27. Work the mixture well with your hands.
28. Season the filling with paprika powder.
29. Season the filling with pepper.
30. Pat the eggplant strips dry with a clean cloth.
31. Brush one side of the eggplant strips with olive oil.
32. Brush the other side of the eggplant strips with olive oil.
33. Heat a grill pan.
34. Place the eggplant strips in the hot grill pan.
35. Fry the eggplants over medium heat for about one to two minutes on the first side.
36. Fry the eggplants over medium heat for about one to two minutes on the second side.
37. Let the fried eggplants cool for about five minutes.
38. Spread some of the feta mixture onto an eggplant slice.
39. Roll up the filled slice.
40. Place the roll seam-side down on a plate.
41. Garnish the rolls with the reserved parsley.

Nutrition per serving

kcal: 442
Protein: 15 g · Fett/Fat: 28 g · Carbs: 31 g