Description
Delicious, light summer roll!
Ingredients
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Zucchini
300 g
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Chicken egg
2 piece
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Flour
250 g
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Starch
2 Tbsp
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Milk
120 ml
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Greens
-
Salt
-
Eggplant
2 piece
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Tomato
1 piece
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Cheese
200 g
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Garlic
1 tooth
Cooking
Zucchini (I have two young) to grate on a coarse grater. If necessary, gently squeeze.
Mix grated zucchini, eggs, chopped fresh herbs, flour, starch, egg and milk.
Mix well and season with salt to taste. Flour may need a little more or less depending on the size of eggs, the characteristics of the flour and the humidity of the tavern.
Pour the dough on the laid parchment baking sheet and send in a preheated 180-200 degree oven. As soon as the edges begin to brown and the top will be elastic roll ready.
While the dough is in the oven, quickly prepare a filling. Eggplant cut into thin slices. Then there are two ways: 1. Season with salt, roll in flour and fry in vegetable oil. Put on napkin to remove excess fat. 2. Bake the eggplant in a greased form in the oven. If you use the second option, then first you bake the eggplant, and then the roll. I like the second option.
Tomato cut into thin rings. Closer to the fall appear very dense varieties that do not let the juice, so they are most appropriate. But, for lack of anything better, we simply choose the tightest. To produced tomato juice roll not drip, the seeds it is necessary to remove.
Ready and slightly cooled cake smear the pasty mixture of melted cheese with grated or sent through a garlic press. This time I didn't have cream cheese so I used cream, but with cheese I like.
Cheese spread eggplant and tomato. A collapsible roll using the parchment and put into the fridge for an hour or two.
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