Eggplant rolls with cottage cheese and olives 


  • 1 eggplant  
  • 1 bell pepper  
  • 50 oz olives  
  • Olive oil  
  • 1 tsp lemon juice  
  • 2 tbsp pine nuts  
  • 1 container of cottage cheese 


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). 

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