Grilled vegetable roulettes
with mashed potatoes
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SERVINGS
4
PREP IN
40 MIN.
Ingredients
2 Eggplants
3 Zucchini
2–3 tbsp olive oil
For the filling:
150 g red pepper
150 g sweetheart cabbage (alternatively napa cabbage)
150 g mushrooms
1 tbsp olive oil
Salt
Freshly ground black pepper
2 sprigs of thyme
For the mashed potatoes:
500 g potatoes
Min. 4 tbsp olive oil
3 sprigs of lovage (alternatively basil or flat leaf parsley)
Salt
Freshly ground black pepper
Preparation
- Cook the unpeeled potatoes in boiling salted water. In the meantime, cut the washed and cleaned eggplant and zucchini lengthwise into approx. 1/2 cm thick slices. Grill in 2-3 tbsp of olive oil in a non-stick grill pan until they colour slightly, then remove from the pan.
- For the filling, cut the pepper and sweetheart cabbage into fine strips and slice the mushrooms. Fry in a non-stick pan with 1 tbsp olive oil until slightly browned. Towards the end, season with the thyme leaves and salt and pepper to taste.
- Lay a fried eggplant slice on top of a zucchini slice, spread on some filling and roll up. Fix with a toothpick. Keep the roulettes warm in the preheated oven at 170F (80C) degrees (fan-assisted).
- Remove the skins from the potatoes, mash them with a potato masher or fork and season to taste with salt and pepper.
- Stir in at least 1 tbsp of olive oil so that the mash becomes smooth and then add the lovage which has been cut into strips (or basil or parsley).
- Serve with the vegetable roulettes on warmed plat