Eggplant – Zucchini – Rolls with Spinach and Parmesan
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 large zucchini
- 1 eggplant (s)
- 200 g spinach leaves, preferably frozen
- 1 clove garlic, finely chopped
- 3 tablespoon olive oil
- 3 tablespoon white wine, dry
- 150 g parmesan, rated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the aubergine and zucchini lengthways into 2-3 mm thin slices, preferably with a slicer. Place the aubergine in salted water for 10 minutes so that it can release its bitter substances, pat dry.
- Fry the slices in olive oil on both sides, degrease on kitchen paper.
- During this, thaw the spinach leaves in a pot with olive oil and garlic, clean and blanch fresh spinach leaves beforehand, then do the same. Add a little white wine, pepper and salt. Sprinkle in 50 g of parmesan, allow to melt, remove from heat.
- Brush the defatted slices with spinach, sprinkle with a little Parmesan, roll up into rolls and place in a baking dish, the open sides should then point up and down.
- Sprinkle the parmesan on top and let it melt in the oven.
- As a starter without a side dish.
- As an accompaniment to fish, lamb, poultry.
- The main course is best with polenta and red pesto.
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