Greek Style Roulades

Summary

Prep Time	25 mins
Cook Time	40 mins
Total Time	1 hr 5 mins
Course	Side Dish
Cuisine	European
Servings (Default: 3)

Ingredients

For the meat:

For the vegetables:

1 large zucchini
2 small eggplant (s)
Salt and pepper, from the mill
2 medium tomato (s)
1 handful herbs (thyme, parsley, lovage, rosemary)
2 small onion (s), red, diced
some tomato paste
1 dash cream, for cooking, 5% fat

Instructions

Mash the feta in a bowl, mix with the yoghurt and a dash of olive oil and season with salt and pepper. Sprinkle the roulades with the gyros spice and coat with the feta cream. Now sprinkle the chopped olives and some of the finely chopped onions on top. Cut some zucchini and aubergine into small sticks and also place on the roulades, roll up and secure with the toothpicks.
Heat the rest of the olive oil in a roasting pot and fry the roulades in it, deglaze with the red wine and cook for 20-30 minutes.
Wash, clean and dice the remaining vegetables. Heat the olive oil and sweat the onion and garlic in it, then add the zucchini and eggplant and fry briefly. Add the tomato cubes and season everything with salt and pepper.
Wash and chop the herbs and add to the vegetables just before serving.
Finally, refine the roulade sauce with tomato paste and cooking cream.
Arrange the vegetables on plates, place the roulades on top of the vegetables and best served with rice, in this case we used red rice (similar to wild rice). In any case, Tzatziki goes well with it.

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