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).