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Ingredients
- 2 pcs. Aubergines
- 200 g Feta cheese
- 1 pc. Hass avocado, ripe
- 50 g Green olives without pit
- 2 tbsp Extra Virgin Olive Oil
- 1 pinch Table salt
- 1 pinch Ground black pepper
- 1 tbsp Grated Parmesan
- 1 handful Fresh flat-leaf parsley
Preparation
- 1Wash the aubergines and cut them into longitudinal slices about 3-4 mm thick. Place the slices on a surface, salt them, and let them sit for 15 minutes. Then pat them dry with kitchen paper and lightly sprinkle with pepper.
- 2Drizzle a pan with a little olive oil and heat it. Fry the aubergine slices one after another until golden brown on both sides.
- 3Cut the feta into sticks about 0.5 cm thick. Halve the olives lengthwise. Halve the avocado, remove the pit, peel, and cut into wedges.
- 4Place a piece of feta, an avocado wedge, and half an olive on each aubergine slice. Roll them up tightly. Sprinkle the finished rolls with grated Parmesan and chopped parsley. If desired, the rolls can be baked under the grill for 2 minutes. Serve pure as an appetizer or with a side dish as a main course.
Tip
For a vegan option, you can replace the feta with a plant-based alternative and the Parmesan with nutritional yeast flakes.
Knuspr-Küche
Ein kleiner Tipp: Wenn Sie die Auberginenröllchen vor dem Servieren kurz unter den Grill stellen, schmilzt der Parmesan leicht an und das Aroma der Avocado entfaltet sich noch besser. Dazu passt ein frisches Baguette!