Ingredients
- 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
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!!!
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By Fallenstar2716
Westminster, MD
on August 12, 2010
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I rate this as good but it has potential to be great with some changes. First off, I don't think the recipe proportions worked at all. Only saving 4 of the biggest slices to roll the filling up in left me with at least 3 cups of filling leftover and only 4 little roll ups! I think this would work better with 2 eggplants. Save the largest slices and chop up the rest for the stuffing. Either that or cut the filling recipe in 1/2 or even in 1/3. I am going to have to buy another eggplant to use the rest of this stuffing or I might try it in some ravioli. Also, I felt that there was way too much breadcrumbs. I would cut it down to 1/2 C. It was very dry but I didn't want to add too much oil because I was afraid it would get very gloppy. The flavor is very good though and the concept is exactly what I wanted if it had worked with just one eggplant.
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