Zucchini and eggplant rolls with cream cheese

Name: Zucchini and eggplant rolls with cream cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 large zucchini (about 300 g); 1 (approx. 300 g) large aubergine; 1 1/2 tablespoons (10 g each) Oil; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g red pepper (from the glass); 200 g low-fat cream cheese (16 % fat absolute); 7-10 Tbsp dried marjoram; 7-10 Tbsp Marjoram; 7-10 Tbsp wooden skewers

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 large zucchini (about 300 g)
1 (approx. 300 g) large aubergine
1 1/2 tablespoons (10 g each) Oil
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g red pepper (from the glass)
200 g low-fat cream cheese (16 % fat absolute)
7-10 Tbsp dried marjoram
7-10 Tbsp Marjoram
7-10 Tbsp wooden skewers

Directions

1
Clean and wash the zucchini and eggplant and cut them lengthwise into 8 thin slices. Peel garlic and chop finely. Heat the oil in a pan. Brown the vegetable slices and garlic in it, season with salt and pepper, take it out and let it cool down a bit.
2
Drain the peppers and dice finely. Season cream cheese with salt, pepper and marjoram. Stir in paprika, except for 1 tablespoon. Drain zucchini and eggplant slices on kitchen paper.
3
Place a slice of courgette and a slice of eggplant on top of each other. Spread cream cheese on top and roll up. Place one leaf of marjoram on each of the rolls and fix with wooden skewers. Arrange the zucchini and eggplant rolls on a plate.
4
Sprinkle with diced paprika. Serve garnished with marjoram. Ciabatta bread tastes good with it.