Greek cuisine · Vegetable Dishes

Eggplant Rolls

Grilled eggplant slices rolled around feta and herbs, baked under tomato sauce until bubbling.

Ingredients · for 4 servings

• 3 eggplants (approx. 900 g)
• 250 g feta
• 150 g ricotta
• 1 can chopped tomatoes (400 g)
• 2 cloves garlic
• 1/2 bunch mint
• 1/2 bunch parsley
• 1 tsp dried oregano
• 50 g kefalotyri or parmesan
• 6 tbsp olive oil
• Salt, pepper

Instructions

1. Cut the eggplants lengthwise into slices about 6 mm thick, salt both sides and drain on paper towels for 20 min., then pat dry.
2. Brush the slices thinly with 4 tbsp olive oil and grill in a grill pan over high heat for 2–3 min. per side, until pliable and marked with dark stripes.
3. For the sauce, sauté the chopped garlic in the remaining oil for 1 min., add the tomatoes and oregano and simmer uncovered for 10 min. until the sauce is creamy; season with salt and pepper.
4. Mash the feta and ricotta with a fork, stir in the finely chopped mint and parsley and season generously with pepper.
5. Place 1 tbsp of filling on the wide end of an eggplant slice, roll up and arrange the rolls seam-side down snugly in a baking dish coated with sauce.
6. Spoon the remaining sauce over the top, sprinkle with grated kefalotyri and bake at 200°C top/bottom heat for 25–30 min. until the cheese is golden brown; let rest for 5 min. and serve.