Eggplant and Zucchini Rolls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 zucchini
- 2 eggplant (s)
- 150 g oat cream cheese
- 1 tablespoon yogurt or crème fraîche
- 2 tablespoon pesto, red
- olive oil
- Harissa
- salt
- N / A Tomato (s), dried, optional
- Paprika out the jar, roasted, optional
- Balsamic cream or vinegar
Print Recipe
Pin Recipe Instructions
- Wash the zucchini and aubergines and cut into slices of approx. 0.5-0.75 cm. Salt the slices and let them rest for about 1/2 hour, then dry them with kitchen paper. Place baking paper on a baking sheet and brush with a little olive oil, then place the aubergine slices.
- Mix the red pesto with about 4 - 5 tablespoons of olive oil and harissa. Brush the vegetable slices with it and put the tray in the oven. Bake at 200 ° C for about 30 minutes. Turn once in between and brush again with the spice oil. The slices should be golden brown.
- Fry the zucchini slices in a pan with a little olive oil and only brush with the pesto-oil mixture after turning so that the pesto does not burn.
- Mix the goat cream cheese with the yoghurt so that it is easy to spread and is no longer so firm. If you like, mix with a little pesto, harissa, dried tomatoes or roasted paprika from the glass or herbs - according to taste. Spread it on the slices, roll them up and pin them with toothpicks. Drizzle with a little balsamic vinegar or cream before serving.
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