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Zucchini eggplant rolls

Zucchini eggplant rolls

Category: Appetizers

35 Minutes
Preparation time
Ingredients for 4 people
1 large eggplant
1 large zucchini
Salt
3 beefsteak tomatoes
1 red onion
1 garlic clove
3 sprigs of thyme
1 package (250 g) of Zottarella Roll Classic
Olive oil for frying
8 slices of turkey ham
8 slices of Serrano ham
Pepper
1 pinch of sugar
  1. Pre-heat oven to 180 °C with top and bottom heating.
  2. Wash the eggplant and zucchini and cut both into 8 thin slices of about 5 mm in size, with a slicing machine if possible. Salt on both sides and let it soak in. Pour boiling water over the tomatoes, refresh under cold water, cut out the stems and remove the skin. Cut in half, remove the seeds and dice the tomatoes. Peel and dice the onion and garlic as well. Wash the thyme, shake dry and remove the leaves. Drain the Zottarella Roll, cut lengthwise into 8 pieces and cut these in half again.
  3. Dab the eggplant and zucchini slices dry and fry in a pan in some oil. Drain the excess oil on a paper towel. Top the zucchini with 1 slice of turkey ham, the eggplant with 1 slice of Serrano ham, place a piece of Zottarella on each, roll and secure with a toothpick.
  4. Sauté the diced onion and garlic in the pan drippings, add the diced tomatoes and season with salt, pepper, sugar and thyme. Put in a casserole dish, place the rolls on top and bake in the oven for about 10 min.

Recipe inspirations from the
Zottarella cookbook