Zucchini🥒 & Eggplant🍆 Ricotta Rolls

Let’s cook up some summer rolls with eggplant and zucchini! Creamy filling ensures delightful bites in every roll 😋

Recipe serves for 2 people:

1 zucchini 1 eggplant 1 can of tomatoes in cubes + 50 ml of water 1 shallot 2 tbsp olive oil 5-6 leaves of basil

Filling:

250g ricotta 30g parmesan Handful parsley 1 egg yolk Salt and pepper to taste

Steps: 1. Thinly slice eggplant and zucchini, then sprinkle them with a pinch of salt. Let them rest for 15 minutes, then pat them dry with a clean kitchen towel. 2. Drizzle the eggplant slices with olive oil and season with salt and pepper. Roast them in the oven for 15 minutes until tender and beautifully cooked. 3. Prepare a creamy filling by mixing ricotta, egg yolk, parmesan, and parsley in a bowl. Season with salt and pepper. 4. Sauté chopped shallot in olive oil until aromatic, then add tomatoes and water to create a thick sauce. Let it simmer on medium heat and season with salt and pepper. Add fresh basil for an aromatic touch. 5. Wrap the roasted eggplant and zucchini with the creamy filling, creating delicious rolls. 6. Pour 3/4 of the sauce into an ovenproof plate, place the rolls on it, and then pour the rest of the sauce over them. Sprinkle with more parmesan. Bake for another 15 minutes until the top turns golden.

Garnish with fresh basil leaves and enjoy this savoury delight! Bon appétit!

#vegetarian #ricotta #cookedforfun