Baked Zucchini and Eggplant Rolls with Mozzarella and Tomato Salad
- For the rolls
- 2 zucchini
- 2 small Eggplant
- 25 grams Caper
- 80 grams sun-dried tomatoes (in oil)
- 500 grams cream cheese
- 3 egg yolks
- 1 tablespoon Vinegar
- 1 teaspoon fresh rosemary
- freshly ground peppers
- for garnish
For the rolls, rinse the zucchini and eggplant and cut lengthwise into thin slices. Chop the capers and rosemary. Dice the tomatoes. Mix the cream cheese with egg yolk, vinegar, rosemary, capers and tomatoes. Season with salt and pepper. Spread the cream cheese mixture on the vegetable slices. Roll up and place in a greased baking dish. Drizzle the rolls with sun-dried tomato oil. Bake in an oven preheated to 200°C (approximately 400°F) for about 20 minutes.
For the salad, rinse and halve the cherry tomatoes. Drain and halve the mozzarella balls. Dice the mortadella. Rinse and shake dry the arugula. Stir together the pesto and vinegar. Season with salt and pepper. Combine the salad ingredients in a bowl and drizzle with pesto dressing.
Garnish the zucchini and eggplant rolls with sprigs of rosemary and serve with the salad.