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🍽️ Grilled Pepper and Eggplant Skewers with Feta and Rosemary

296 kcal · 30 min · 4 servings

Ingredients

• 2 red bell peppers
• 2 yellow bell peppers
• 1 large eggplant
• 250 g feta
• 4 rosemary sprigs (divided into approx. 20 sprigs)
• olive oil (extra virgin)
• salt
• pepper (from the mill)
• 1 tbsp fennel seeds

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Wash the peppers thoroughly.
3. 3. Place the whole pepper in the hot oven.
4. 4. Bake the pepper for about 20 minutes until it is soft.
5. 5. Remove the pepper from the oven and let it cool briefly.
6. 6. Carefully peel the skin off the pepper.
7. 7. Cut the pepper in half.
8. 8. Remove the seeds and the stem base.
9. 9. Place the pepper halves flat on the work surface.
10. 10. Press the halves flat with the palm of your hand.
11. 11. Optionally weigh down the pepper with heavy pots.
12. 12. Season the pepper with salt and pepper.
13. 13. Brush the pepper with a little oil.
14. 14. Cut the eggplant into slices about 1 cm thick.
15. 15. Sprinkle the eggplant slices generously with salt.
16. 16. Let the eggplant sit for 20 minutes.
17. 17. Rinse the eggplant under cold water.
18. 18. Dry the slices with kitchen paper.
19. 19. Brush the eggplant with oil.
20. 20. Season the eggplant with salt and pepper.
21. 21. Place the eggplant slices on a baking sheet.
22. 22. Roast the eggplant until soft for 15 to 20 minutes.
23. 23. Turn the slices once during roasting.
24. 24. Remove the eggplant from the oven.
25. 25. Press the eggplant slices slightly flat.
26. 26. Cut the pepper and eggplant into squares of approx. 5x5 cm.
27. 27. Crumble the feta cheese into small pieces.
28. 28. Mix the cheese with fennel seeds and 2 tablespoons of oil.
29. 29. Thread the pepper and eggplant alternately onto skewers.
30. 30. Place the cheese mixture on the skewers.
31. 31. Place the skewers on fresh rosemary sprigs.

Nutrition per serving

• kcal: 296
• Protein: 13 g · Fett/Fat: 23 g · Carbs: 8 g