Stuffed Eggplant and Zucchini Rolls

Trim the eggplant and zucchini and use a mandoline or vegetable slicer to cut them lengthwise into thin slices. Spread the slices out on a board or tray and lightly salt them.

Cut the slices that are curved on one side (usually the outer ones) into small dice and set aside.

Peel the tomatoes, remove the seeds and cut into small dice.

Toast the pine nuts in a non-stick pan without fat over medium heat until lightly golden, then remove from the pan.

Wash the thyme and parsley, shake off the excess water and finely chop.

Heat oil in a pan. Pat the salted vegetable slices dry with kitchen paper and fry them in batches until nicely browned on both sides. Remove and let cool.

Sauté the prepared vegetable dice in the same pan briefly until soft and lightly browned, then let cool.

In a bowl, mix low-fat quark, softened butter, toasted pine nuts, tomato dice, sautéed vegetable dice and the chopped herbs. Season with salt and pepper.

Spread the cooled eggplant and zucchini slices thinly with the filling, roll them up and secure with toothpicks.