Eggplant Roulades with Feta

Cut the melanzani 1-2 cm on both sides. Cut fruit lengthwise into 10 slices. Cut the slices into small cubes. Garlic directly to press. Roast melanzane in a grill pan without fat on both sides over medium heat until golden brown (turn often to the other side). While still warm, brush with the garlic oil, season with salt and season with pepper. Saute eggplant cubes in remaining oil for 5 minutes until soft. Puree. Mix with the herbs and season with salt and pepper. Cut feta into 10 stalks. Place one piece on the bottom edge of each slice. Put some herb eggplant mixture on top. Roll up the melanzane.

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Our tip: It is best to use fresh herbs for a particularly good aroma!

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