Eggplant Rolls with Feta & Spinach
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| Eggplant slabs | 8 |
| Feta cheese | 200g |
| Young spinach | 200g |
| Basil leaves | 16 |
| Coarsely chopped dill | 3 tbsp |
| Mustard | 1 tsp |
| Lemon juice | 2 tbsp |
| Olive oil | 6 tbsp |
| Salt & pepper | |
| Wooden skewers |
Preparation:
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Defrost and heat the grilled eggplant slices in the microwave or in a pan.
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Cut the feta into 8 equal sticks. Place the eggplant slices on a work surface, distribute 2 basil leaves on each, and place 1 feta stick on top, season with salt and pepper. Roll up and secure with a skewer.
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Rinse and dry the spinach, then place it in a bowl. Prepare a vinaigrette by mixing lemon juice with olive oil, mustard, and chopped dill. Pour over the spinach leaves and toss to coat.
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Arrange some spinach on a plate and place two eggplant rolls on top.
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Serve and enjoy!
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