Stuffed Roasted Eggplant Rolls (Greece)

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  • Level: Intermediate
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  1. Preheat the oven to 375 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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!!!