Tender Eggplant and Zucchini Rolls with Mozzarella
⏳ Time
45 minutes
🥕 Ingredients
5
🍽️ Servings
4
Description
I had 2 small eggplants and 1 fairly large zucchini. I ended up with 8 rolls.
Ingredients
- Eggplants - 2 pieces
- Courgette - 1 piece
- Walnuts - 2.8 oz
- Garlic - 4 cloves
- Melted Cheese - 10.6 oz
Step by Step guide
Step 1
Slice the eggplants and zucchini into pieces about 1 cm thick, sprinkle with salt, and let sit for about 10 minutes to remove bitterness.
Step 2
Crush 2 cloves of garlic and rub each slice with garlic on both sides, drizzle with olive oil, and sprinkle with spices to your taste. I used oregano and thyme (dried), brought from Greece.
Step 3
Grill the zucchini and eggplants (or you can lightly fry them in a pan). Zucchini takes longer to cook than eggplants, so it's easier to cook them in 2 separate stages.
Step 4
For the filling, grate the mozzarella (I had 2 balls) on a coarse grater, chop the walnuts in a blender, and add the minced garlic (2 cloves). Mix well.
Step 5
Now blend the filling until smooth, adding a small amount of olive oil.
Step 6
Stuff the cooled zucchini and eggplants with the resulting mixture. Some rolls turn out better if you take 2 slices if they are small or narrow.
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