Eggplant And Zucchini Rolls With Ricotta

Ingredients:
- Zucchini 1/2 pcs
- Eggplant 1/2 pcs
- Ricotta 200 g
- Parmesan 50 g
- Lemon juice 1 tbsp
- Garlic 4-5 cloves
- Onion 1
- Tomato 2 pcs
- Tomato paste 2 tbsp
- Fresh parsley 2-3 sprigs
- Oregano 1/3 tsp
- Basil 1/3 tsp
- Olive oil 2-3 tbsp
- Salt, pepper
Instructions:
- Cut eggplant and zucchini lengthwise into thin slices. Salt the sliced eggplants and let sit for 10 minutes, then rinse off the salt. Spread the eggplant and zucchini (oiled) on a baking sheet with parchment and send to the oven for 15 minutes at 180 degrees. Then cool.
- Making the sauce. Fry finely chopped onion and garlic in olive oil until transparent. Then add grated tomato, tomato paste, oregano, basil, salt and simmer for 10 minutes.
- Put the sauce in a baking dish.
- Making the filling. Fry 1 garlic clove and chopped parsley in olive oil for 1 minute. Put in a bowl, add ricotta and lemon juice. Mix.
- Now put a teaspoon of the filling on the edge of the zucchini or eggplant and wrap the rolls. Put them in the sauce.
- Send everything to the oven for 20-25 minutes at 200 degrees.
- When serving, sprinkle with parmesan and parsley.
I made this recipe with a few changes to suit my family’s taste preferences.