Glossy black eggplants are something that I just cannot resist. As eggplants inevitably end up, each week, in my market basket during summer, I am always on the look out for new recipes to use these beauties.
This recipe was inspired by the owner of my local Greek taverna, Elefteria who is famous for her eggplant rolls. Very decadent, they are filled with smokey ham and covered with béchamel before being baked. My version is slightly different, making a nod to Elefteria’s cheesey béchamel but using my other favourite love in summer – fresh tomatoes. And besides, after Christmas when eggplants and tomatoes are at the summer best – I’m all a bit ‘ham-ed’ out.
In Greece, this dish would be made with the lovely sheep milk mizithra or anthotyro, a cheese that is very similar to the ricotta we have available here in Australia. If you a desperate to create an authentic taste, you could make your own mizithra (you can find the recipe on this blog).
The soft ricotta style cheese used in this dish allows the flavour of the fine herbs to really shine through. However, if you want a sharper, punchier taste you could use crumbled Greek feta in place of the softer style cheese. Whichever cheese you choose to use, this dish is a perfect lunch dish for vegetarian friends, along with a simple green salad. It also makes a great contribution to shared table for a big “Greek feast” with family and friends.
Eggplant rolls with cheese
Ingredients
- 1 kg Eggplants about 4 medium sized eggplants
- 1 tbsp coarse salt
- Extra virgin olive oil for frying
For the sauce
- 1 tbsp Extra virgin olive oil
- 1 Onion finely chopped
- 2 cloves Garlic finely chopped
- 1/4 cup Parsley chopped
- 1 wine glass White wine
- 2 tea cups Fresh tomatoes grated
- 1 tsp Chilli puree or to taste
- Sea salt / honey to taste
For stuffing
- 300 g Ricotta mizithra or anthotyro cheese
- 1 tea cup Kefalotiri or pecorino cheese plus extra to garnish
- 1/4 tea cup Parsley finely chopped
- 1/4 tea cup Mint finely chopped
- Salt and ground black pepper to taste
Instructions
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Peel the skin of the eggplant so that it resembles long stripes. Then, cut the eggplant into thin slices (about 0.5 cm thick). Transfer the slices to a bowl of water (enough water to cover the eggplants), add the salt and leave for 10 minutes. Drain the eggplants, squeeze them and then dry with kitchen towels. Return the eggplants to a seperate bowl, then pour over the olive oil and mix so that they are well covered on all sides.
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Heat your grill and bake the slices of eggplant on both sides. Once grilled, set the eggplants aside on a platter.
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Prepare the sauce: place a saucepan on a medium heat, add the olive oil and sauté onion and garlic, for a few minutes minutes. Add the tomato, white wine and parsley, season to taste and let the sauce simmer gently for 20 minutes. Set aside.
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In a separate bowl, mix together the stuffing ingredients to combine well. Take your eggplant slices and put one tablespoon of the stuffing mixture at the end of each slice. Roll up into cylinders.
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Pour a little of the tomato sauce into the base of your oven proof dish. Place the eggplant rolls into the dish, seam side down, then carefully spoon over the remaining tomato sauce. Sprinkle with a little of the reserved grated cheese. Bake in the oven for around 40 minutes, until the top of the dish is browned nicely and the sauce is bubbling. Can be served hot or at room temperature.
