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🍽️ Vegetable Rolls in Three Varieties

574 kcal · 30 min · 4 servings

Vegetable Rolls in Three Varieties Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplant and slice it lengthwise into thin rounds.
  2. 2. Sprinkle the slices with a little salt and let them sit for 15 minutes.
  3. 3. Then pat the eggplant slices dry with a kitchen towel.
  4. 4. Heat oil in a pan and fry the slices on one side.
  5. 5. Turn the slices once they are golden brown.
  6. 6. Whisk the eggs in a bowl and season with salt and pepper.
  7. 7. Pour the egg mixture over the fried eggplant slices.
  8. 8. Let the egg set at medium heat until firm.
  9. 9. Carefully flip the pancake and fry briefly on the other side.
  10. 10. Roll up the pancake and keep it warm.
  11. 11. Halve the bell pepper and remove the core.
  12. 12. Wash the pepper and dice the flesh finely.
  13. 13. Heat oil in a clean pan.
  14. 14. Sauté the diced peppers for 5 minutes.
  15. 15. Season the vegetables with thyme.
  16. 16. Whisk the eggs in a bowl and season with salt and pepper.
  17. 17. Pour the egg mixture over the sautéed pepper vegetables.
  18. 18. Let the egg set at medium heat until firm.
  19. 19. Carefully flip the pancake and fry briefly on the other side.
  20. 20. Roll up the pancake and keep it warm.
  21. 21. Wash the spring onions and remove the dry ends.
  22. 22. Finely chop the spring onions.
  23. 23. Heat oil in a clean pan.
  24. 24. Sauté the spring onions briefly.
  25. 25. Whisk the eggs in a bowl and season with salt and pepper.
  26. 26. Pour the egg mixture over the spring onions.
  27. 27. Let the egg set at medium heat until firm.
  28. 28. Carefully flip the pancake and fry briefly on the other side.
  29. 29. Roll up the pancake and keep it warm.
  30. 30. Cut all finished pancakes into bite-sized rolls.
  31. 31. Arrange the rolls on fresh lettuce leaves.

Nutrition per serving