Stuffed Roasted Eggplant Rolls (Greece) Recipe

Name: Stuffed Roasted Eggplant Rolls (Greece)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.
3
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.
4
Reserve the 4 largest rounds and finely chop the remaining eggplant.
5
Heat a large skillet over medium-high heat.
6
When hot, add the onions and season with salt.
7
Cook until soft, about 5 minutes.
8
Put the cooked onion and chopped eggplant in a large bowl.
9
Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic.
10
Add 2 to 3 tablespoons olive oil and combine well.
11
Taste and adjust the seasoning, if needed.
12
Divide the filling among the 4 reserved eggplant rounds.
13
Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
14
Combine the yogurt and mint together in a small bowl.
15
Garnish each eggplant roll with a dollop of yogurt and serve at room temperature.
16
OPAH!!
17
!

159

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Stuffed Roasted Eggplant Rolls (Greece) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Roasted Eggplant Rolls (Greece)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions