Baked zucchini rolls with rosemary
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ingredients
2 pcs zucchini 2 pcs aubergine 25 g capers 80 g dried tomatoes in oil 500 g fresh cream cheese 3 pcs egg yolk 1 tbsp vinegar 1 tsp fresh rosemary pinches salt a little oil to taste rosemary for garnish pinches of ground black pepper
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An original great looking main course without side dish or side dish with meat or as an appetizer for long summer evenings heading into the night… with an unforgettable aroma when you take it out of the oven. The extra rosemary adds just the right touch, but because of its intense flavour, we use it with caution, preferably in smaller quantities. Cut the washed courgettes and aubergines lengthwise and slice thinly. Chop the capers and slice the sun-dried tomatoes finely and combine with the three egg yolks, the cheese, the vinegar and the chopped rosemary. Season the mixture with salt and pepper. 2. Spread the cheese filling on individual slices of courgettes and aubergines, roll them up and place them in a greased baking tin. Drizzle the rolls with tomato oil (virgin olive or sunflower or coconut oil to taste). Bake for 20 minutes in a preheated oven at 200 °C. Garnish with rosemary before serving. GOOD TASTE ! 😉
