Eggplant and zucchini rolls

Ingredients for 6 servings:

• 2 m.-large zucchini
• 2 eggplant(s)
• 150 g goat’s cheese
• 1 tbsp yogurt or crème fraîche
• 2 tbsp red pesto
• olive oil
• Harissa
• Salt
• n. E. Tomato(s), dried, optional
• n. B. Peppers from the jar, roasted, optional
• Balsamic cream or vinegar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

a summer starter or a side dish to grilled food

Wash the zucchini and eggplant and cut into slices of approximately 0.5–0.75 cm. Salt the slices and let them rest for approximately 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 eggplant slices on top. Mix the red pesto with approximately 4–5 tablespoons of olive oil and harissa. Brush the vegetable slices with this and place the sheet in the oven. Bake at 200°C for approximately 30 minutes. Turn them over once and brush again with the spiced oil. The slices should be golden brown. Fry the zucchini slices in a pan with a little olive oil and only brush them with the pesto-oil mixture after turning them over to prevent the pesto from burning. Mix the goat’s cheese with the yogurt to make it spreadable and not so solid. If you like, mix with some pesto, harissa, sun-dried tomatoes, roasted bell peppers from a jar, or herbs—to taste. Spread this on the slices, roll them up, and secure them with toothpicks. Drizzle with a little balsamic vinegar or balsamic cream before serving.