Summary

Ingredients

• 2 zucchini
• 1 small eggplant (s)
• 400 g feta cheese
• 40 g sunflower seeds or pine nuts
• 120 g tomato (s), dried, in oil
• 1 teaspoon thyme
• 3 tablespoon olive oil
• salt
• Pepper, coarse, from the mill

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Instructions

1. Cut the aubergine and zucchini into approx. 1 cm thick slices and sprinkle with a little salt. Let it steep for 10 minutes and then dab it off with a paper towel. Drain the dried tomatoes and cut into cubes. Roast the sunflower seeds in a non-stick pan. Cut the feta into slices.
2. Heat 2 tablespoons of olive oil in a pan and fry the aubergine and courgette slices brown on both sides. Degrease on a kitchen towel. Grease 8 pieces of aluminum foil a little and then place the aubergine and courgette slices with the feta slices on top. Scatter sunflower seeds, diced tomatoes and thyme on top. Sprinkle with coarse pepper.
3. Seal the aluminum foil tightly over the vegetables and on the sides. Cook the parcels on the grill for 5 - 10 minutes.