Stuffed Roasted Eggplant Rolls (Greece) (Anne Burrell) |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat the oven to 375 degrees F.
2. Arrange the eggplant slices in 1 layer onto a baking sheet. 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. Reserve the 4 largest rounds and finely chop the remaining eggplant.
3. Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes. Put the cooked onion and chopped eggplant in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed.
4. Divide the filling among the 4 reserved eggplant rounds. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
5. Combine the yogurt and mint together in a small bowl. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!!
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