Eggplant and zucchini rolls

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.

2. 

zucchini 2 pcs

Wash the zucchini, partially peel, cut lengthwise into thin slices.

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. 

dried tomato • capers

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.