Vegetable rolls with goat cheese and parmesan
3 servings
25 minutes
Vegetable rolls with goat cheese and parmesan are a refined dish where tender slices of eggplant and zucchini wrap around tangy goat cheese with aromatic sweet pepper. Baked under a layer of grated parmesan, they acquire a rich flavor with a subtle creamy note. This dish originates from Russian cuisine but is inspired by Mediterranean motifs, where vegetables and cheeses play a key role. They serve as a light appetizer or main course for a vegetarian dinner. Perfectly paired with herbs and a glass of white wine, creating an elegant gastronomic experience.
1
Cut the eggplant and zucchini lengthwise in half (or into 4 pieces if they are of decent size). Use a vegetable peeler or slicer to cut into thin slices. Cut the bell pepper into medium cubes. Salt the eggplant slices.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Sweet pepper (capsicum): 0.5 piece
- Salt: to taste
2
Place a slice of eggplant, on top a slice of zucchini, and cover with another slice of eggplant. On this 'base', add about 0.5–1 teaspoon of goat cheese and press it with a piece of sweet pepper.
- Eggplant: 1 piece
- Zucchini: 1 piece
- Soft goat cheese: 80 g
- Sweet pepper (capsicum): 0.5 piece
3
Roll it into a roulade and pierce with a skewer. Add another piece of pepper to the skewer.
- Sweet pepper (capsicum): 0.5 piece
4
Perform similar manipulations with the other ingredients.
5
Transfer to a dish, sprinkle with grated Parmesan and ground black pepper, and bake at 180 degrees for about 20-25 minutes.
- Grated Parmesan cheese: to taste
- Ground black pepper: to taste
