Eggplant rolls with cottage cheese and olives
Ingredients
- 1 eggplant
- 1 bell pepper
- 50 oz olives
- Olive oil
- 1 tsp lemon juice
- 2 tbsp pine nuts
- 1 container of cottage cheese
Preparation
Slice the eggplant into slices of 0,4 inches thick. Slice the bell pepper into thin strips. Heat a grill pan. Brush the eggplant and bell pepper with some oil and grill until they have light grill marks. Cut the olives into small pieces and mix them with a bit of olive oil and lemon juice. Season with salt and pepper. Place the eggplant slices on a cutting board. Place two strips of bell pepper on top, fill with cottage cheese and the chopped olives. Roll up and secure with a toothpick. Finish with some pine nuts (optional: garnish with a little balsamic vinegar).