Stuffed Roasted Eggplant Rolls (Greece)

Total Time:
45 min
25 min
20 min

4 servings

  • 1 eggplant, cut into 1/4-inch thick rounds
  • Extra-virgin olive oil
  • 1 large red onion, cut into 1/2-inch dice
  • Kosher salt
  • 3/4 cup feta cheese, crumbled
  • 1 cup plain bread crumbs
  • 1/2 cup grated kasseri
  • 1 lemon, zested
  • 2 tablespoons freshly chopped oregano leaves
  • Pinch crushed red pepper flakes
  • 1 clove garlic, smashed
  • 1/2 cup Greek yogurt
  • 2 tablespoons chiffonade fresh mint leaves
  • 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!!!

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