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Everyday cooking
Eggplant and zucchini rolls
Aubergine and zucchini vegan rolls with Violife Just Like Cream Cheese and Violife Just Like Feta. It's the perfect vegan summer dish to enjoy!
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![cooktime]()
Cooking time10 min![preparation time]()
Prep time20 min![difficulty]()
DifficultyEasy![servings]()
ServingsPortions 8
- 5 oz Violife Just Like Cream Cheese Original
- 7 oz Violife Just Like Feta block, crumbled
- 2 aubergines
- 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 aubergines & 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 Just Like Cream Cheese Original, Violife Just Like Feta, 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.
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