Eggplant Rolls with Feta and Avocado
40 min
Under an hour
Knuspr-Küche
Preparation method
1
Wash the eggplants 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.
2
Drizzle a pan with a little olive oil and heat it. Fry the eggplant slices one after another until golden brown on both sides.
3
Cut the feta into sticks about 0.5 cm thick. Halve the olives lengthwise. Halve the avocado, remove the pit, peel, and cut into wedges.
Chef's tip
For a vegan version, you can replace the feta with a plant-based alternative and the Parmesan with nutritional yeast flakes.
Ingredients
Price per portion:€ 4.01
Ingredients
You probably have at home
Nutritional values
Energy value
1317.96 kJ315 kCalFats
24 gCarbohydrates
12 gProtein
14 g
Under an hour
35 min
