Eggplant Cream – Halve the eggplants and cut them crosswise. Then put on a baking tray, drizzle with olive oil and sprinkle with salt. Bake in the oven at 180°C for 25 minutes. Remove the aubergines from the oven and let them cool down a little. After that, scrape the meat from the skin of the eggplant and put in a bowl. Put the eggplant meat in a cloth, squeeze, put the juice aside and put the dry meat in a blender. Now just add so much juice from the eggplant to the blender so that it can be finely mixed. Slowly let grape seed oil trickle in, so that the cream gets more firmness. Season with salt.

Zucchini Cannelloni – For the cannelloni, cut the zucchini into long thin webs depending on the device. Optionally, you can also simply cut the zucchini into strips. Use the sections for the ratatouille.

Fry the sliced zucchini briefly in a grill pan with a little olive oil. Roast pine nuts lightly in a pan without fat.

Place the fried zucchini sheets on the board and brush with the eggplant cream. Spread the pine nuts on top and roll them up carefully.

Ratatouille Vegetables – Peel the onion and cut into small cubes. Clean and dice the eggplant, the sections of the zucchini, sweet peppers and ox heart tomatoes. Heat a saucepan with olive oil and sauté the onion and garlic in it. Then add the aubergines, peppers and zucchini. With STAY SPICED ! Season the Mediterranean spice and salt, add the ox heart tomatoes and simmer. Once the vegetables are soft-boiled, set the pot aside.

Serving – Place the ratatouille in the middle of the plate with the help of a dressing ring, add a zucchini canneloni filled with eggplant cream. Garnish with roasted pine nuts and basil tips. Finally, drizzle with olive oil.