Greek Eggplant-Feta Rolls in Rich Tomato Sauce
User Reviews
5
4 reviews
Excellent
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Greek
Greek Eggplant-Feta Rolls in Rich Tomato Sauce
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This eggplant-feta recipe become one of your favorites! Eggplantstuffed with tangy feta and baked in the most delicious tomato sauce.
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Ingredients
- 6 tablespoons olive oil plus more for brushing
- 2 garlic peeled, cloves
- 1 onion medium; quartered
- 20 ounces crushed tomatoes
- 2 tbsp. parsley chopped
- 2 tbsp mint chopped
- ½ tsp salt plus more for sprinkling on eggplant
- sugar a pinch
- 1 ½ pound eggplant about 4-5 medium size; prefer long thinner eggplants
- 4 ounces feta cheese 1 inch (2 ½ cm) long by ¼ inch (½ cm) wide, cut in pieces
Instructions
- Preheat oven at 350 F (180 C)
- Start making the sauce. In a food processor add the onion and garlic and mix. Or alternatively you can grate the onion and crush the garlic and mix well.
- Heat over medium heat 2 tbsp of olive oil in a small pot and sauté the onion-garlic mixture for 1-2 minutes. Add the crushed tomatoes, a pinch of sugar, the salt and mix. Let it simmer for 20 minutes. Remove from heat and add 1 tbsp fresh parsley and 1 tbsp fresh mint and mix. Set aside
- Slice the eggplant lengthwise about ¼ inch (½ cm) thick
- Place on a pan in one layer, slightly salt them and let them sit for 20 minutes.
- Once 20 minutes have passed pat dry with paper towel and brush with olive oil. Place in the oven and heat for about 15-20 minutes.
- Remove and let cool enough so that you can handle them.
- Spread a thin layer of tomato sauce on the bottom of your baking dish.
- Prepare the rolls, place a piece of feta on one end of eggplant and roll carefully, place on the baking dish. Repeat with the rest of the eggplant.
- Pour over the eggplant ¼ cup of olive oil, then spoon over the rest of the sauce.
- Bake for 25-30 minutes, remove and let it cool for 20 minutes.
- Sprinkle mint and parsley before serving.
Notes
- For this dish it is preferable to use a long thinner eggplant to get more of a bite-size effect. If you are using larger ones, then you will also need to use larger pieces of feta.
- Store in the refrigerator covered for up to 3 days.
- To reheat: Preheat oven to 350 F (180 C) and heat until warm, about 10-15 minutes.
- To freeze: You can bake this and let it cool and freeze or assemble without baking and freeze.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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