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.

No additional tips available.

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

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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.

Stuffed Roasted Eggplant Rolls (Greece)

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