Sliced zucchini filled with Baba Ghanouj

Ingredients:
2 medium  zucchini, sliced thinly ( I used mandolin)
a large eggplant, roasted

1/4 cup pine nuts

3 Tbsp tahini paste

1/2 cup parsley
2 cloves of garlic, mashed
1/2 cup or more feta, crumbled

1/4 cup breadcrumbs

1/4 cup grated Parmesan

1/4 cup olive oil

1 Tbsp lemon juice

salt and pepper


Method:

Preheat oven to 400 degrees F.

Slightly salt the sliced zucchinis in a colander and let them drain about 15 minutes.

Dry the zucchini sliced and set them aside.

Make the baba ghanouj  by scooping the eggplant flesh into a bowl. Set aside. Add the mashed garlic, pine nut, parsley and the tahini, into a food processor and process with 1/8 cup of olive oil for a minute or two. Add eggplant flesh, feta, lemon juice. salt and pepper to taste and process for another minute of so. Do not over process. 

Prepare a baking dish with some prepared tomato sauce. 

Sprinkle some olive oil on the zucchini slices and add a little pepper. Lay them on a board and spread some of the baba ghanouj. Roll and place them in a baking dish. Once all the slices are done, sprinkle the top with some olive oil, breadcrumbs and Parmesan.

Bake for 10 to 15 minutes until the sauce bubbles and the top is slightly brown. Serve hot.