Zucchini roll filled with eggplant cream
Zucchini roll filled with eggplant cream is a simple idea for a tasty snack that can be served at parties, for dinner or lunch. Preparing this vegetable roll is very simple and you don’t need a ton of ingredients to make it. The base of the roll is thinly sliced ​​zucchini, baked with parmesan cheese, while the cream is made from a combination of baked eggplant flesh with cream cheese and cheddar cheese. Add a pinch of salt and pepper and that’s it. I encourage you to check this simple recipe for zucchini roll filled with eggplant cream and please enjoy it.
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Ingredients for zucchini roll filled with eggplant cream.
Eggplant cream:
- 400 g eggplant (1 big)
- 200 g garlic flavoured cream cheese
- a pinch of salt
- a pinch of pepper
- 50 g grated Cheddar cheese
Additionally:
- 300 g zucchini
- 100 g grated Parmesan cheese
How to make zucchini roll filled with eggplant cream.
Prick the washed, pat-dried eggplant in several places with a fork, then place it on a baking tray and bake in an oven preheated to 200 degrees Celsius for 1 hour and 30 minutes. Cool down the baked eggplant and remove the skin. Place the eggplant flesh on a fine sieve and squeeze out the excess liquid. Then put the squeezed flesh into a container, add the cream cheese, salt and pepper. Using a hand blender, blend the ingredients into a cream of uniform consistency. Add the grated cheddar cheese to the blended cream and mix it.
Slice the washed, dried zucchini into thin ribbons using a mandolin. Then, sprinkle a baking tray lined with baking paper evenly with grated parmesan and arrange overlapping ribbons of zucchini on it. Place the tray in an oven preheated to 180 degrees Celsius for 15 minutes. Once the time is up, remove the baked zucchini from the oven, spread the eggplant cream evenly over it and place the whole thing back in the oven for 20 minutes at 180 degrees Celsius. After removing it from the oven, let the baked zucchini and eggplant cake cool slightly, then roll it up into a roll starting from one of the longer sides. Place the roll in an oven preheated to 200 degrees Celsius for 15 minutes. Let the baked roll cool down and cut it into pieces about 1-1.5 centimetre wide each.
Good to know when making zucchini roll filled with eggplant cream.
I bake the zucchini with eggplant cream in a 26 by 37 centimetre baking tray.
You can use either flaked or finely grated Parmesan in this dish.
If you can’t buy garlic cream cheese, select natural-flavored cheese and add a crushed garlic clove to it.
Young zucchini works best in this roll. I use it with the skin on.
Do you like eggplant dishes? If so, try our recipe for Eggplant and lentil stew.
