Baked Zucchini Rolls

Ingredients

• 2 Zucchini
• 2 small eggplants
• 25 g capers
• 80 g sun‑dried tomatoes (in oil)
• 500 g cream cheese (double‑cream stage)
• 3 egg yolks
• 1 tbsp vinegar
• 1 tsp fresh rosemary (chopped)
• Salt
• pepper (ground)
• rosemary
• 500 g cherry tomatoes
• 375 g mozzarella (small balls)
• 150 g mortadella (chunked)
• 1 bundle arugula
• 3 tbsp basil pesto
• 3 tbsp white wine vinegar
• Salt
• pepper (ground)

Instructions

1. 1.

   Clean and wash zucchini and eggplant, slice lengthwise into thin strips. Chop capers, dice sun‑dried tomatoes finely. Mix cream cheese with egg yolks, vinegar, rosemary, capers, and tomato cubes; season with salt and pepper. Spread the cheese mixture onto vegetable slices, roll them up, and place in a greased baking dish. Drizzle rolls with some tomato oil and bake in preheated oven at 200°C for about 20 minutes until golden.

2. 2.

   Wash cherry tomatoes and halve them. Drain mozzarella and cut into halves if desired. Dice mortadella into small cubes. Wash arugula, dry by shaking, and combine with pesto mixed with vinegar, salt, and pepper. Toss salad ingredients in a bowl and drizzle with the pesto dressing.