- 1 eggplant
- 1 zucchini
- olive oil
- 210 g trio of tapenades
- 12 prawns marinated in herbs from the garden
- 1 tablespoon olive oil
Nutrition: per serving
How to prepare aubergine and zucchini roulade and marinated scampi recipe
Tested and delicious recipe for aubergine and zucchini roulade and marinated scampi recipe. Try it and we guarantee you will enjoy it.
Cut 1 aubergine and 1 unpeeled zucchini lengthways into slices of ± 1/2-inch thickness. Coat them lightly with olive oil and brown on both sides in a frying pan. Pepper. Spread the slices of eggplant with 210 g of trio of tapenades and put 1 slice of zucchini on each. Wrap the vegetables. Briefly cook 12 gardegrilled shrimps in 1 tbsp. tablespoon of olive oil. Stir shrimp on a stick, and add a roll of vegetables each time.