Zucchini and eggplant rolls

Name: Zucchini and eggplant rolls
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Onion; 4 TABLESPOONS Oil; 125 g Patna rice; 50 g chopped almonds; 7-10 Tbsp Salt; 100 g frozen peas; 2 (250 g each) Courgette; 1 (300 g) Aubergine; 250 g Carrots; 1 TEASPOON Vegetable broth (instant); 1/2 425 ml can of apricots; 7-10 Tbsp white pepper; 7-10 Tbsp Parsley; 7-10 Tbsp wooden skewers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Onion
4 TABLESPOONS Oil
125 g Patna rice
50 g chopped almonds
7-10 Tbsp Salt
100 g frozen peas
2 (250 g each) Courgette
1 (300 g) Aubergine
250 g Carrots
1 TEASPOON Vegetable broth (instant)
1/2 425 ml can of apricots
7-10 Tbsp white pepper
7-10 Tbsp Parsley
7-10 Tbsp wooden skewers

Directions

1
Peel and finely chop the onion. Heat 1 tablespoon of oil. Fry onion, rice and almonds. Add 300 ml water, bring to the boil, season with salt. Let the rice simmer for about 20 minutes. Add peas 5 minutes before the end of the cooking time. Clean and wash the zucchini and eggplant.
2
Cut zucchini into 24 thin slices, aubergine into 12 slices. Blanch the zucchini in boiling salted water for 1 minute, drain, rinse with cold water and drain. Place aubergine slices next to each other on kitchen paper, salt lightly and dab dry. If necessary, drain the rice. Place 1 courgette, 1 eggplant and again 1 courgette slice next to each other, slightly overlapping. Place 1 heaped tablespoon of rice on the vegetable slices and roll up. Stick firmly with wooden skewers. Make a total of 12 rolls. Peel, wash and chop the carrots. Bring 3/8 litres of water to the boil, add vegetable stock and carrots and cook for about 10 minutes. Drain the apricots and collect the juice. Cut 2 apricot halves into small cubes. Add the rest of the apricots and 3 tablespoons of juice to the carrots. Puree with a blender.
3
Peel, wash and chop the carrots. Bring 3/8 litres of water to the boil, add vegetable stock and carrots and cook for about 10 minutes. Drain the apricots and collect the juice. Cut 2 apricot halves into small cubes. Add the rest of the apricots and 3 tablespoons of juice to the carrots. Puree with a blender. Season to taste with salt and pepper. Add the diced apricots. Heat 3 tablespoons of oil in a pan. Fry the vegetable rolls for about 5 minutes. Arrange the vegetable rolls on plates. Pour a little sauce over them. Garnish with parsley. Add the rest of the sauce
4
Add the diced apricots. Heat 3 tablespoons of oil in a pan. Fry the vegetable rolls for about 5 minutes. Arrange the vegetable rolls on plates. Pour a little sauce over them. Garnish with parsley. Add the rest of the sauce