Everyday cooking
Eggplant and Zucchini Rolls
![cooktime]()
Cooking time10 min![preptime]()
Prep time20 min![servings]()
ServingsPortions 8
- 150 g Violife Creamy Original
- 1 pack Violife Feta style, crumbled
- 2 eggplants
- 2 Zucchinis
- 3 tbsp olive oil
- 1 garlic clove, crushed
- Zest of 1 lemon
- 2 tbsp fresh oregano
- 20 large fresh basil leaves
- 10 semi-dried tomatoes, halved
- Salt and pepper to taste
- Cut the eggplants & zucchinis lengthways into thick slices.
- Heat a griddle pan over high heat, brush the slices with olive oil and grill until golden. Set aside on kitchen paper to absorb any excess oil.
- In a medium bowl combine Violife Creamy Original, Violife Feta style, garlic, lemon zest and oregano. Stir well, season and set aside.
- To assemble, spread a tablespoon of the creamy mixture onto each aubergine and zucchini slice, adding a basil leaf and half a dried tomato.
- Roll up and use a toothpick to secure.
