BelkaFood
Log in
Snacks

Eggplant and Zucchini Vegetable Rolls

_Z _zdorovoe_pitanie_ Follow
🕐 20 min 👁 15 Channel post →

Striking and juicy appetizer rolls featuring vegetables, cheese, and fish built on a baked vegetable crust.

Servings
the whole recipe recalculates
Or tap the amount of any ingredient and enter what you have — the whole recipe adapts
Rescaled from:
Your rating

Ingredients

Nutrition facts
kcal
protein
fat
carbs

Food cost PRO
Quick price-per-kg calculator
Price per kg
Price per kg cooked
Unlock with Pro Try Pro

Method

1

Slice the eggplant and zucchini into thin rounds, salt them, let sit for 20 minutes, then pat dry with paper towels.

2

Arrange the rounds overlapping on a parchment-lined baking sheet to form a base for the roll, top generously with mozzarella, and bake in the oven at 200°C (400°F) for 20 minutes.

3

Remove from the oven and let cool for 5-10 minutes. Next, cover with parchment, flip the sheet over, and gently peel off the bottom layer of paper.

4

Eggplant roll filling: spread with pesto, top with tomatoes, mozzarella, and arugula — roll up tightly.

5

Zucchini roll filling: spread with ricotta, add dill, stick-cut cucumber, lettuce leaves, and lightly salted fish (you can add a little lemon zest to the ricotta), then roll up tightly.

Comments

Log in to leave a comment.

No comments yet. Be the first!