John Myers
Starter: Eggplant / Courgette Rolls
The perfect starter: eggplant / courgette rolls recipe with a picture and simple step-by-step instructions.
- 2 piece Zucchini, medium size
- 2 piece Eggplant
- 150 g Goat cream cheese
- 1 tbsp Yogurt or creme fraiche
- 2 tbsp Red pesto
- Olive oil, harissa
- Wash the zucchini and aubergines and cut into slices of approx. ½ – ¾ cm. Salt the slices and let them rest for about half an hour. Then dry with kitchen paper. Place parchment paper on a baking sheet and brush with a little olive oil. Place the aubergine slices on top.
- 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. Brush with the pesto-oil mixture only after turning (so that the pesto does not burn).
- Mix the goat cream cheese with the yogurt 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.
- Brush the slices with it, roll them up and secure with a toothpick. Drizzle with a little balsamic vinegar or cream before serving.
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