Filter
Reset
Sort ByRelevance
VTCOOKINFOR2
Grilled courgette and aubergine rolls with cream cheese
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Remove the crowns of the aubergine and zucchini. Cut or scrape longitudinally 1 cm thick slices of both. Sprinkle the flesh with salt and let it soak for 10 minutes.
-
Stir in the pressed garlic clove through the olive oil.
-
Dip the zucchini and eggplant slices dry with kitchen paper. Brush them on one side with half of the garlic olive oil.
-
Heat a grill pan. Gril the slices 2 minutes with the oil side to the bottom in the grill pan or possibly under a hot oven grill. Place the slices next to each other on kitchen paper.
-
Spread the cream cheese over the grilled side and form rolls of it. Stick them with cocktail sticks. Brush them with the rest of the oil and grill them in the hot grill pan or under a hot oven grill.
Blogs that might be interesting
-
20 minLunchsalmon fillet, fish stock, filo pastry, butter, smoked salmon, Red onion, peanut oil, sunflower oil, mustard, fresh coriander,salmon pie with coriander and mustard -
30 minLunchSushi rice, Japanese rice vinegar, vinegar, sugar, avocado, cucumber, grated horseradish, poppy seed, Sesame seed,sushi balls with avocado and poppy seeds -
15 minSmall dishturkey fillet, chicken breast, flour, bread-crumbs, curry powder, egg, red grape, fresh pineapple,turkey fruit skewers -
45 minSmall dishbutter, baking flour, egg yolk, vinegar, Indian curry paste, ginger root, sunflower oil, fresh mint, coriander, green pepper, Red pepper, olive oil, Japanese rice vinegar, vinegar, sticking potato, frying oil,cauliflower steak with curry mayonnaise and potato cutters
Nutrition
405Calories
Sodium0% DV0g
Fat51% DV33g
Protein26% DV13g
Carbs4% DV13g
Fiber0% DV0g
Loved it