Zucchini and Eggplant Rolls
Description
The appetizer turns out very tasty, aromatic, and tender, literally melting in your mouth. It's a great idea for both festive occasions and everyday lunch or dinner. The filling can be varied: minced meat, cottage cheese, processed cheese, vegetables, etc. There's plenty of room for creativity. Give it a try! Simple, affordable, and delicious.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Mix together the crushed garlic, about 100 grams of cheese, mayonnaise, and 1 tablespoon of sour cream. Stir well. The filling is ready.
- 3
Step 3
Wash the tomato and cut it into small slices.
- 4
Step 4
Cut the vegetables into thin strips, brush with oil, and fry on a grill pan (or bake in the oven). Do not cook through. The goal is to make the vegetables soft and pliable.
- 5
Step 5
On the base of roasted vegetables, place a little cheese filling. On top, add a slice of tomato.
- 6
Step 6
Roll the zucchini and eggplants into a tight roll.
- 7
Step 7
Place the prepared rolls into a heatproof dish.
- 8
Step 8
Brush with sour cream and sprinkle with the remaining cheese. Bake in the oven at 180 degrees for about 15 minutes (until tender).
- 9
Step 9
Transfer the finished zucchini and eggplant rolls to a plate and sprinkle with fresh herbs. Serve either warm or cooled.