Grilled aubergine parcels with feta

Grilled aubergine parcels with feta

Total: 55 Min. | Active: 45 Min.
vegetarian
Nutritional value / person: 492 kcal
, Fat: 35 g
, Carbohydrate: 27 g
, Protein: 13 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Filling

1 tbsp olive oil
1 bell pepper, cut into cubes
1 garlic clove, squeezed
80 g yellow millet
1 ½ dl vegetable bouillon
200 g feta, crumbled
¼ tsp salt
¾ tsp chilli flakes

Dressing

1 tsp mustard
2 tbsp balsamic vinegar
4 tbsp olive oil
2 tsp liquid honey
¼ tsp salt
a little pepper

Charcoal/gas/electric grill

3 aubergines, cut lengthwise into slices approx. 5 mm thick
4 tbsp olive oil
½ tsp salt

Parcels

½ bunch basil, leaves torn off
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How it's done

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Filling

Heat the oil in a non-stick frying pan. Add the pepper and garlic, sauté briefly. Add the millet, cook briefly. Pour in the stock, bring to the boil, reduce the heat, cover and simmer for approx. 15 mins. Allow the millet to cool slightly, mix in the feta, season the filling.

Dressing

Combine the mustard, balsamic, oil and honey, season, set aside.

Charcoal/gas/electric grill

Brush both sides of the aubergine slices with oil, season with salt. With the lid down, grill over/on a medium heat (approx. 200°C) for approx. 4 mins. on each side.

Parcels

Place 2 aubergine slices crosswise on top of each other, place 2 tbsp of filling in the middle. Fold the bottom slice and then the top slice over the filling to make a parcel, secure with toothpicks if necessary. Drizzle the parcels with the remainder of the dressing, garnish with basil leaves.

Good to know
Serve with: Leaf salad and grilled corn cobs.

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