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Zucchini and Eggplant Rolls with Ricotta

Zucchini and Eggplant Rolls with Ricotta
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Preparation
15 min.
Cooking
30 min.
Тotal
45 min.
Servings
4
"Quick rolls with zucchini and eggplant, which are suitable even for beginners in cooking"

Ingredients

  • zucchini - 2 pcs.
  • eggplants - 2 pcs.
  • salt
  • olive oil - for spreading
  • ricotta - 1.1 lb (500 g)
  • dill - fresh
  • parsley - fresh
  • garlic - 4 cloves
measures

How to make

The zucchini and eggplant are cut into slices.

Put baking paper in a baking tray and arrange, salt and grease with olive oil on both sides. Bake until golden brown.

Mix the ricotta with salt, chopped dill and parsley and 3-4 cloves of crushed garlic.

Take from the garlic sauce and put on each slice and roll into rolls.

Simple and delicious rolls of zucchini and aubergines with ricotta!

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