Eggplant and Zucchini Roll Ups

  • Difficulty: Ultra Basic
  • 40 minutes
  • 4 servings

How about a nice vegetarian recipe with eggplant and zucchini? Use a vegetable peeler to make thin, long slices. Next, roll up and place them on a bed of pastry, with a nice spread of whole grain mustard. Add a savory touch with some eggs and a bit of heavy cream and slide the dish in the oven. 25 minutes later you’ll have a delicious meal. Cheap to make, but not skimpy on taste!

Ingredients Needed for Eggplant and Zucchini Roll Ups

1 tablespoon melted butter
¼ puff pastry sheet, thawed
1 teaspoon whole grain mustard
1 teaspoon mustard
2 ounces of mozzarella, sliced
1 zucchini
1 eggplant
2 eggs
¼ cup heavy cream
salt
pepper

How to Cook Eggplant and Zucchini Roll Ups

  1. Preheat the oven to 360°F/180°C.
  2. Coat the bottom of an oven tray with melted butter. Add the puff pastry, carefully covering the sides of the tray. Remove the extra puff pastry.
  3. Mix the whole grain mustard with the regular one and coat the bottom of the puff pastry. Add the mozzarella slices.
  4. Use a vegetable peeler and shred long and thin slices of zucchini and eggplant. Roll the slices and place them standing in the oven tray.
  5. Crack the eggs in a small bowl and whisk them. Thicken with heavy cream and season with salt and pepper. Pour the mixture over the roll ups.
  6. Slide the tray in the oven for the next 25 minutes.

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