Eggplant Rolls with Cheese in Tomato Sauce
Lacto-Ovo Vegetarian Recipes Cheese Vegetables Vegetable Dishes Greek
Yesterday I promised you some recipes with Greek-style tomato sauce. This is the first idea. It's a very light, summery dish.
Ingredients
2 small eggplants (longer shaped)
oil for brushing
2 ladles Greek-style tomato sauce
2 tablespoons grated parmesan
Filling
150g feta cheese (or danish white; feta and ricotta mix; goat cheese)
3 mint leaves
1 sprig dill
2 parsley stems
pepper
How to prepare eggplant rolls with cheese in tomato sauce
- Cut off the eggplant stems. Slice the eggplants lengthwise into slices about 1/2 cm thick (I used this mandoline to cut the slices). Brush the slices with oil on both sides. Heat a grill pan well and grill the eggplant for about 3 minutes on each side (just until they have grill marks and the slices become flexible enough to roll, they don't need to be fully cooked). I didn't salt the eggplants because the filling is quite salty.
- For the filling, mix the cheese with the finely chopped herbs and a little pepper. Add salt only if necessary - if using feta, it's salty enough. Can be refrigerated until needed.
- In a 15 x 23 cm oven-safe dish, pour one ladle of tomato sauce, just enough to create a thin layer on the bottom.
- Take each eggplant slice, place a teaspoon of filling on the narrow end, and roll it up. Place the roll in the dish, on top of the tomato sauce.
- When you've filled the dish with rolls, pour a tablespoon of tomato sauce on top of each roll.
- Bake at 200°C (390°F) for 15 minutes. Sprinkle grated parmesan over the rolls and bake for another 10 minutes, until the parmesan is melted.
Grilling the eggplant
Eggplant slices
Cheese on the narrow end
Rolling up
Rolls in the baking dish
Tomato sauce on top
Sprinkling parmesan
