Mezze with dolma's, eggplant puree and salads

Name: mezze with dolma's, eggplant puree and salads
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 little eggplant; 1 bag carrots deleted, 500 g; 5 cloves garlic; 2 lemons; 1 bag fresh parsley 30 g; 10 el olive oil; 2 tl curry powder; 1 tray white cheese cubes 200 g; 1 package shawarma sandwiches 8 pieces; 1 tin can dolma stuffed grape leaves, 200 g

A nice Mediterranean recipe. The vegetarian main course contains the following ingredients: eggplant, carrots (deleted, 500 g), garlic, lemons, fresh parsley (30 g), olive oil, curry powder, white cheese cubes (200 g), shoarma breads (8 pieces), dolma's (stuffed grape leaves and 200 g).

Ingredients

Directions

Fill aubergine in and let it cook in the oven at 200 ° C for about 15 minutes.
Cut carrots into slices.
Cook 3/4 of the carrot for 5 minutes.
Cast off.
Garlic peeling and pressing.
Grate and squeeze lemons.
Chop minced parsley.
Peel eggplant flesh out of skin.
Fine chops and little by little add 3 tbsp olive oil and 1/3 of garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp curry powder and 1 tbsp parsley.
Combine cooked carrot with 3 tbsp olive oil, 1 tsp curry powder, 2 tbsp parsley, half lemon zest, 1 tbsp lemon juice.
Mix cheese with 3 tbsp olive oil, left lemon zest, 1 tbsp lemon juice, 1/3 of garlic, raw carrot, 1/2 tbsp salt, 1/2 tbsp pepper and remaining parsley.
Cover bread rolls with leftover garlic and 1 tbsp oil.
Warm in the oven for 3 minutes.
Divide dolmas and dishes over four plates and serve sandwiches..