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!
