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recipe image Eggplant and Zucchini Rolls
Everyday cooking

Eggplant and Zucchini Rolls

  • Cooking time10 min
  • Prep time20 min
  • DifficultyEasy
  • ServingsPortions 8
Lunch
Dinner
Appetizer
Side
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  • 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
  1. Cut the eggplants & zucchinis lengthways into thick slices.
  2. 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.
  3. In a medium bowl combine Violife Creamy Original, Violife Feta style, garlic, lemon zest and oregano. Stir well, season and set aside.
  4. To assemble, spread a tablespoon of the creamy mixture onto each aubergine and zucchini slice, adding a basil leaf and half a dried tomato.
  5. Roll up and use a toothpick to secure.

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