STUFFED ROASTED EGGPLANT ROLLS (GREECE)

Stuffed Roasted Eggplant Rolls (Greece) image

Provided by Anne Burrell

Time 45m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

Preheat the oven to 375 degrees F.
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.
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.
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.
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!!!