Recipe courtesy of Anne Burrell
Total:
45 min
Active:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 375 degrees F.

Arrange the eggplant slices in 1 layer onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining eggplant.

Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed.

Divide the filling among the 4 reserved eggplant rounds. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.

Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!!

IDEAS YOU'LL LOVE

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Roasted Eggplant Spread

Recipe courtesy of Ina Garten

Eggplant Parmigiana 2

Recipe courtesy of Alex Guarnaschelli

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Lasagna Rolls

Recipe courtesy of Giada De Laurentiis

Eggplant Parmesan

Recipe courtesy of Tyler Florence

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Stuffed Pork Chops

Recipe courtesy of Family Circle Magazine

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking