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Eggplant rolls with cheese

Μελιτζάνες ρολό με τυρί
Course Main Course
Cuisine Greek
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4

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

  1. 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.

  2. Heat your grill and bake the slices of eggplant on both sides. Once grilled, set the eggplants aside on a platter.

  3. 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.

  4. 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.

  5. 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.