Grilled chicken rolls with eggplant and feta

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 544, total fat 27 G., saturated fats 7 G., proteins 57 G., carbohydrates 17 G., fiber 6 G., cholesterol 182 mg, sodium 1071 mg, sugar 6 G.

The filling for these rolls is made from a mixture of grilled, aromatic eggplant, bulgur, feta, and tomatoes. They are wrapped in a thin slice of chicken breast and grilled until the chicken is cooked through. A mixture of olive oil and harissa adds a unique flavor. Slice the rolls thinly and serve as a delicious Middle Eastern-inspired appetizer or main course.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 skinless, boneless chicken breasts (about 200g each)
1/4 cup + 1 tablespoon extra-virgin olive oil + extra for greasing the grill grate
2 tsp harissa
1 tsp ground cumin
1 eggplant, thinly sliced
3/4 cup boiled bulgur
1 plum tomato, diced
0.5 cup crumbled feta
2 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 tbsp. freshly squeezed lemon juice

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken cutlets, eggplants, feta cheese, bulgur groats, harissa sauce, cumin, mint

Cooking the dish according to the recipe:

Preheat grill to medium heat.
Prepare the chicken:

Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, without cutting all the way through; open it like a book. Cover with plastic wrap and pound to a thickness of 1 cm.

Prepare the filling:

In a bowl, combine 1/4 cup olive oil, harissa, cumin, and a pinch each of salt and black pepper. Brush the eggplants with a little of the harissa-infused oil. Brush the grill grate with olive oil. Grill the eggplants until cooked through, 1-2 minutes per side. Meanwhile, in a separate bowl, combine the bulgur, tomatoes, feta, parsley, mint, lemon juice, and the remaining 1 tablespoon of olive oil; season with salt and pepper to taste.
Season the chops on both sides with salt and black pepper and brush with half of the remaining harissa oil. Top with the eggplant and bulgur filling, leaving a 2 cm border. Roll up toward the pointed end and tie with 3 pieces of kitchen twine. Brush with the remaining harissa oil.
Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes. Transfer to a cutting board and let rest for 5 minutes, then remove the string and slice.