2020-08-13 / test@t
Eggplant roll with feta cheese
Delicate and juicy vegetable roll stuffed with feta cheese. An excellent option for the disposal of seasonal vegetables. The roll is prepared quickly and eaten even faster.
- eggplant 3 pcs.
- bell pepper red 5 pcs.
- garlic (cloves) 5 pcs.
- 1/2 bunch parsley (s)
- dill 1/2 bunch (a)
- salt 1 tsp
- ground black pepper 1 tsp
- soy sauce 3 tbsp
- vegetable oil 2 tbsp
- feta 200 g
STEP-BY-STEP COOKING RECIPE
Wash the pepper, dry it and bake in the oven until it is black and tan. Then fold into a bag and leave for 5-10 minutes. Then remove the skin, remove the seeds and cut in half.
Combine soy sauce and vegetable oil.
Eggplants will need large and long ones, cut them into 3-5 mm plates, grease on both sides with butter and soy sauce, put on a baking sheet covered with parchment. Bake at 180 ° C for 10-15 minutes. Cool down.
Finely chop the parsley and dill, add the garlic, grated on a fine grater, mix.
Mash feta with a fork
Spread cling film on the table, put eggplant slices on top of it. You should get an eggplant rectangle.
Sprinkle the eggplant with herbs and garlic, season with salt and pepper. Top - lay out the halves of the peppers across the entire length of the roll (leaving 4 centimeters free at the end, for ease of folding) and salt and pepper well too.
Spread feta evenly on the peppers.
Use the film to roll the roll in width. Wrapping the edges tightly. Put the roll in the refrigerator for 3 hours, or better overnight.
Cut the finished roll and serve! Enjoy your meal!