Eggplant Rolls with Olives and Feta and Tzatziki

Rinse the thyme, shake dry and chop the leaves. Mix the juice of one lemon, oil, salt and pepper, rinse the melanzane, clean, rub dry and cut diagonally into a total of 40 slices.

Coat them with the marinade and let them sit for 2 hours.

Rinse parsley, shake dry and chop finely. Coarsely chop the olives. Crush the feta. Fold in parsley, yogurt, olives and pepper.

Drain the melanzane. Spread 20 slices with cheese mixture and top with remaining slices, pressing lightly to smooth. Grill taler on oiled grill trays for 15 min, turning to other side in between.

Serve: Pita bread, tzatziki.

For the tzatziki, stir the yogurt until creamy. Add the juice of one lemon and the oil. Peel the cucumber, cut in half lengthwise and remove the seeds. Coarsely grate the flesh.

Remove the skin from the garlic, press it through a press and stir it into the yogurt. Stir in the cucumbers. Season to taste with salt and pepper.

Goes well with: meat skewers, vegetables.

Use fraiche.

Drink recommendation: dry white wine, e.g. Retsina.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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