Eggplant and zucchini rolls
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251Refreshing salty baked vegetable rolls.
recipe,photo-recipe,cream curd,Feta cheese,eggplant,zucchini,Apetizers,Gluten-Free
Apetizers
Ingredients
Ingredients
| Feta cheese | 7 526 | oz kcal | 200 | grams | |
| capers | 0 ?? | kcal | 0 | ||
| cream curd | 8.75 298 | oz kcal | 250 | grams | |
| dried tomato | 0 ?? | kcal | 0 | ||
| egg yolk | 2 114 | pcs kcal | 2 | pieces | |
| eggplant | 2 ?? | pcs kcal | 2 | pieces | |
| zucchini | 2 ?? | pcs kcal | 2 | pieces |
Recipe
1.
eggplant 2 pcs
Clean the eggplant, cut it lengthwise into thin slices. Salt each slice, the eggplant will release water after 15 minutes. Rinse the eggplant slices under running water and dry.
3. Filling
cream curd 8.75 oz (250 g) • Feta cheese 7 oz (200 g) • egg yolk 2 pcs
Mix cream curd, crushed cheese and egg yolks in a bowl.
4.
Divide the filling evenly among the eggplant and zucchini slices. Add dried tomatoes to the eggplant slices and capers to taste.
5.
Roll the eggplant and zucchini into rolls and connect them by piercing with a wooden skewer. Put in small baking dishes.
6.
Bake in a preheated oven at 670°F (355°C)F (355°F (180°C)) for about 20-25 minutes.
Bon appetit!
