Baked Eggplant Rolls Stuffed With Cheese
User Reviews
4.8
12 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
5
-
Calories
325 kcal
-
Course
Main Course, Appetizer
Baked Eggplant Rolls Stuffed With Cheese
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Greek-styled stuffed Eggplant Rolls with Kasseri cheese and a hearty tomato sauce flavored with cumin and smoked paprika.
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Ingredients
For The Eggplant Rolls:
- 2 large eggplants about 600 grams
- 200 grams (7 ounce) Greek Kasseri cheese (or Kefalograviera, Kefalotyri, Halloumi)
- olive oil
- salt and pepper
For The Tomato Sauce:
- 4 tablespoons olive oil
- ½ small onion minced
- 2 garlic cloves minced
- 250 grams (1 cup) canned diced tomatoes
- 1 bay leaf
- 2 teaspoons thyme
- ⅔ teaspoon ground cumin
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon smoked paprika
- 2 teaspoons lemon juice fresh
To Serve With:
- fresh chopped parsley
- 1 batch of homemade garlic croutons see note 1 below
- or ground walnuts for gluten-free version
Instructions
Make The Tomato Sauce:
- Heat olive oil in a saucepan. Cook onion and garlic over low heat until caramelized.
- Add the diced tomatoes. ½ cup hot water (125 ml), bay leaf, thyme, and cumin. Season with salt and pepper.
- Simmer over medium-low heat until the sauce thickens. Take the pot off the heat.
- Pulse the sauce using an immersion blender or a blender until smooth.
- Stir in the parsley, smoked paprika, and lemon juice. Set aside while preparing the eggplants.
Prepare The Eggplant:
- Preheat oven to 200°C / 400°F.
- Rinse and dry the eggplants. Slice off the top and bottom and then cut into ½ cm (¼ inch) thick long slices.
- Cover a baking sheet with parchment paper. Lay the eggplant slices on it (it won't fit all of them so either use another baking sheet or bake in batches).
- Brush the eggplant slices with olive oil. Then season them lightly with salt and pepper.
- Bake for 15-20 minutes until they get some color on top. Remove and let cool down enough to handle.
- Cut the cheese into small sticks to fit inside the eggplant slices. Cut it into as many pieces as the eggplant slices you have.
- Add a piece of cheese to each eggplant slice and roll it up.
- Spread the tomato sauce on a baking dish or casserole dish. If the sauce has gotten too thick mix in a splash of water to it.
- Lay the eggplant rolls on top of the sauce.
Bake The Eggplant Rolls:
- Cover the baking dish with aluminum foil and bake for about 25 minutes (same temperature).
- Uncover the dish and bake for 5-10 minutes more. Until they get nicely colored on top.
- Serve warm, sprinkled with fresh chopped parsley, ground croutons, or ground walnuts.
Notes
- Note 1: I am serving these Eggplant Rolls with a batch of these Garlic Croutons. I pulse in a food processor until ground and toss them on top of the eggplant when ready to serve. They add a nice crunchiness to the dish. Alternately, serve with ground walnuts.
Nutrition Information
Show Details
Serving
1serving
Calories
325kcal
(16%)
Carbohydrates
16g
(5%)
Protein
12g
(24%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
40mg
(13%)
Sodium
339mg
(14%)
Potassium
589mg
(17%)
Fiber
6g
(24%)
Sugar
8g
(16%)
Vitamin A
876IU
(18%)
Vitamin C
14mg
(16%)
Calcium
328mg
(33%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 325kcal | 16% |
| Carbohydrates | 16g | 5% |
| Protein | 12g | 24% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 40mg | 13% |
| Sodium | 339mg | 14% |
| Potassium | 589mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 876IU | 18% |
| Vitamin C | 14mg | 16% |
| Calcium | 328mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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