|Nutritional Guidelines (per serving)|
|Servings: 4 Entree Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 52g||67%|
|Saturated Fat 21g||105%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 22g||77%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for deliciously grilled eggplant slices rolled and stuffed with a savory spinach and feta cheese filling, which is then baked in a flavorful tomato sauce, make this Greek recipe a hit with everyone—vegetarians and meat-eaters alike. These eggplant rolls can be a great meatless entrée or a tasty side dish to your favorite meal.
- For the Eggplant:
- 4 pounds eggplant (unpeeled and thinly sliced lengthwise)
- 2 tablespoons olive oil (for brushing)
- For the Sauce:
- 2 tablespoons olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1 teaspoon dried oregano
- 1 (15-ounce) can tomato puree
- 1 teaspoon sugar
- 1/2 cup water
- For the Filling:
- 3 tablespoons olive oil
- 1 small onion (diced)
- 1/2 cup chopped fresh parsley
- 1 pound chopped fresh spinach
- Salt and freshly ground black pepper to taste
- 4 ounces feta cheese (crumbled)
- 2 cups soft myzithra cheese
- 2 tablespoons kefalotyri cheese (grated)
- Optional: 2 roasted red peppers, seeded and diced
- 1 egg (lightly beaten)
Generously salt the eggplant slices and place them in a colander for 30 minutes to sweat. The salt will draw out the water and will temper the bitterness of the eggplant.
Prepare the Sauce
Heat the olive oil in a saucepan over medium-high heat. Saute the onion until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, oregano, tomato puree, sugar, and water; simmer covered for about 20 minutes.
Prepare the Filling
Heat the olive oil over medium-high heat in a medium skillet. Saute the onion until it's translucent, about 5 minutes. Add the parsley and spinach and saute for approximately 5 minutes or until wilted. Season with salt and pepper and set aside to cool.
Combine feta, myzithra, grated Kefalotyri, diced red pepper (if using), and the lightly beaten egg in a medium-sized mixing bowl. Depending on how salty your feta is, you may want to add a little more salt and pepper.
Fold the cooled spinach into the cheese mixture and mix well. Chill the filling in the refrigerator until you're ready to assemble the dish.
Assemble the Rolls
Rinse the eggplant slices and pat them dry. Brush them lightly with olive oil and grill them over medium-high heat, turning once, for about 5 minutes per side.
Preheat the oven to 350 F. Lightly grease a 9x12-inch roasting pan or baking dish. Place a heaping spoonful of spinach stuffing at the widest end of the eggplant. Roll up the stuffing in the eggplant slice and place in the baking dish seam-side down.
Spoon a generous amount of tomato sauce on each roll and bake for about 45 minutes or until the ingredients are heated through. You can sprinkle some additional feta cheese on top before baking if desired.
- If you're pressed for time, save yourself a step by using your favorite brand of jarred pasta sauce instead of making your own from scratch.
- You may need to adjust your filling size to accommodate both your slices of eggplant and your baking dish. In some instances, you may want to fill and roll the slices width-wise.
- Use frozen spinach if you can't find it fresh, but make sure to drain it well in a colander over the sink first. Soggy spinach will add unneeded moisture to the dish.
- Ricotta, a more mature cheese, can be substituted for myzithra in a pinch.
- Substitute grated Parmesan cheese for kefalotyri if you don't have a Mediterranean market nearby that carries the Greek variety.