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
Eggplant and Zucchini Rolls
Eggplant and Zucchini Rolls

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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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