Vegetarian bulbs with eggplant, olives and feta

Name: vegetarian bulbs with eggplant, olives and feta
Total time: 20 min
Yield: 4
Ingredients: 1 eggplant in long thin slices; 4 Italian bread roll; 100 gram tapenade; crop iceberg lettuce in strips; 1 Red pepper in broad strips, seed lists removed; 1 yellow bell pepper in broad strips, seed lists removed; 1 green pepper in broad strips, seed lists removed; 3 tablespoon olive oil; 2 clove garlic peeled; 100 gram olive without pit halved; 150 gram feta in cubes; 2 tablespoon lemon juice; 2 tablespoon fresh parsley minced meat; 2 tablespoon basil minced meat

Try these delicious vegetarian bulbs with eggplant, olives and feta too

Ingredients

1 eggplant in long thin slices
4 Italian bread roll
100 gram tapenade
Crop iceberg lettuce in strips
1 Red pepper in broad strips, seed lists removed
1 yellow bell pepper in broad strips, seed lists removed
1 green pepper in broad strips, seed lists removed

3 tablespoon olive oil
2 clove garlic peeled
100 gram olive without pit halved
150 gram feta in cubes
2 tablespoon lemon juice
2 tablespoon fresh parsley minced meat
2 tablespoon basil minced meat

Directions

Sprinkle the eggplant slices with salt and set aside for a while.
Cut the rolls horizontally in half and hollow them out. Put them in a preheated oven at 180 ° C for 10 minutes.
Brush all halves with the tapenade. Divide the slares in one half.
Dab the eggplant slices dry. Bake or roast them together with the pepper bars in the olive oil. Press the garlic above it.
Divide the vegetables with the olives and feta over the lower half of the bread.
Sprinkle lemon juice over it and sprinkle with parsley or basil. Put the top half of the bread on it.