071 Filled eggplant roles

Ingredients:

• 1 eggplant
• 1 zucchini
• 150 g feta cheese
• Italian herbs
• salt, pepper
• wooden skewers
• olive oil
• basil leaves

Wash and clean eggplant and zucchini. Cut eggplant in long, thin slices. Wait 30 minutes. Cut zucchini in slices.

Crumble feta cheese and mix it with italian herbs, salt and pepper. Dry the eggplant slices with kitchen paper, put a teaspoon of the cheese cream on it and roll it. Fix it with a wooden skewer.

Heat a pan with olive oil. Place the rolls in it togehter with the zucchini slices and fry from all sides.

Serve with fresh basil leaves.

070 Mozzarella Lasagne

Ingredients:

• 1 serving of mozzarella
• 1 serving of vegetables (carrots, zucchini, tomato)
• salt, pepper
• basil leaves

Preheat oven to 200°C (convection 180°C).

Wash and clean the vegetables. Cut them in slices. Season with salt and pepper. Heat a pan and brown the vegetables briefly. Slice the mozzarella thinly.

Put a layer of zucchini in a lasagne form, cover it with mozzarella.

Layer this with tomato and carrots and then finish off the mozzarella on top.

Put the lasagne in the oven. It is ready after 15-20 min.

Before serving cover it with basil leaves.