Total time: 12 hours 30 min
Prep time: 30 min
Rest time: 12 hours
Enough for 4 people
Eggplants sliced into 12 thin long slices|
Garlic pressed through|
Feta cheese (9% fat content)|
Salt and pepper black from the mill|
Lemon juice freshly squeezed|
Paprika powder edelsuess|
Parsley smooth leaves plucked off finely chopped|
Heat the broth and steam the eggplant slices in this until soft. Drain on kitchen paper.
Lightly toast the pine nuts in a non-stick frying pan and briefly add the garlic. Mash feta with pomegranate syrup and lemon juice with a fork to a cream and season with pepper, paprika and parsley.
Stir in pine nuts and garlic and salt if necessary.
Spread the cream on the eggplant slices, roll up the slices and pin them with toothpicks.
Nutritional values per serving: