Vegetable and cheese rolls
Inspired by Yoli
2-3 tablespoons of olive oil
1 teaspoon dried parsley, dill and thyme (each)
Salt and pepper
200 ml milk
10 g cold butter
1 ½ tablespoons flour
Salt and pepper to taste
1 teaspoon dried parsley and thyme
2 tablespoons chopped parsley, thyme and dill
40 g blue cheese
40 g gouda
60 g feta
20 g parmesan
Cut the eggplant and zucchini lengthwise into thin slices (about 2-3 mm thick). Grill on both sides on a grill pan or in the oven until lightly soft and striped. Transfer each already cooked batch in a covered bowl and season with salt, pepper and some dry herbs such as parsley, dill and thyme. Drizzle with olive oil and cover to marinate.
In a bowl, beat the flour, milk, egg and spices from the second group until smooth. Pour into a saucepan and bring to a boil. Stir constantly. When the sauce begins to thicken, add the butter. Let cool.
Grate or crumble the cheeses. Then stir them in the sauce. Flavor with some green spices.
Place 1 tablespoon of cheese batter on each slice of eggplant or zucchini and roll it up. Place on a baking sheet lined with baking paper. Bake the vegetable rolls at 200°C until golden. They are delicious both hot and cold.