Peel and finely dice the shallot.
Cut the mint into strips.
Mix the yogurt with the shallots, garlic, 1 tablespoon olive oil, lemon zest and mint, season with salt, pepper and lemon juice and refrigerate.
Wash and dry sage and rosemary, pluck sage from stems, chop rosemary sprig into small pieces.
Clean the zucchini and eggplant and cut each into 12 thin slices.
Cut the cheese into 24 oblong pieces, top each with a sage leaf or some rosemary, wrap each in 1 zucchini or eggplant slice and secure with toothpicks. Heat 2-3 tablespoons of oil in a frying pan and fry the rolls in 2 portions, turning until golden brown. For the second portion, add a little oil again.
Then pepper and salt and serve with the dip and pita bread.