Greek Style Stuffed Eggplant Rolls (vegetarian)

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These delicious Greek Style Stuffed Eggplant rolls are everything a foodies dreams are made of. Think soft, almost creamy eggplants filled with bulgur, fresh herbs, spices and creamy Feta cheese. They are so incredibly tasty. 

There’s nothing quite as delicious and mouthwatering as a homemade greek meal. Think tender aubergines, creamy feta and lots of herbs and spices. This recipe is everything greek cooking should be. Easy to make, loaded with flavours and made with fresh vegetables. 

This is one of my favourite Greek recipes, not only because it’s mouthwateringly delicious, but because it’s also healthy, low calorie and loaded with nutrients. 

What’s great about this Vegetarian Greek Style Stuffed Aubergine Rolls Recipe:

  • Can I just say everything – it’s deliciously tender, loaded with flavours and so incredibly tasty
  • Easy to make – it requires almost no cooking experience and the oven does most of the work for you
  • Gluten free, vegetarian and can be vegan
  • Healthy and loaded with nutrients 
  • A crowdpleaser

Vegan Greek Style stuffed Eggplant Rolls

These Greek Style stuffed aubergine rolls are made in the traditional way using feta cheese as they would in Greece. But if you’re vegan fear not, because I’ve got you covered. I’ve tried several different vegan options and they all taste amazing. 

First option is leaving out cheese and cheese substitutes altogether. This version is still incredibly delicious because the main star of the show are the eggplants and spices…but this version is still my least favourite. 

The second vegan option (which is also my favourite) is to replace the feta cheese with silken tofu – this vegan version is amazing because the creamy silken tofu has the same texture as the feta cheese and gives you that same freshness (note: I like to add extra spices when using tofu to bring out the flavours in the dish)

The third option is to use a vegan feta cheese from the grocery store. It works almost as well as using real feta cheese and I can certainly recommend it. 

Choosing your Greek Spice mix

For this recipe you can use whichever is your favourite Greek spice mix. Depending on the spice mix you use the recipe will turn out quite different because the seasoning really makes up the foundation of this recipe. 

You can use any store-bought spice mix or you can make your own if you’re a spice aficionado like me. 

I have a huge spice collection because I’m always buying new spices and spice mixes whenever I travel. My favourite Geek spice mix is my gyros mix that I got from a trip to Greece and have replicated at home. You can find the recipe for my gyros spice mix here. 

Making stuffed eggplant rolls

A lot of people have trouble when cooking eggplants. That is because eggplants are basically a sponge when they aren’t cooked yet and will soak up any liquid that comes near it, meaning it will soak up all the oil it can. If you put too much oil on your eggplants they will become greasy, mushy and rubberlike and we don’t want that. Whenever I hear people say they don’t like eggplants I know they have tasted eggplants that were cooked wrong.

How to Cook eggplants the right way

In spite of what you might think cooking Aubergines is one of the easiest things you can do once you know how. 

  1. The trick is to only brush on the slightest amount of olive oil and load on lots of seasoning. 
  2. Next step is to always cook them on a very hot pan or grill to quickly close their pores and then turn down the heat to medium and let them cook slowly until they soften. 

If you cook your eggplants like that they always turn out tender, delicious and oh so soft. Yum.

How are these Greek Style Stuffed Eggplant Rolls made? It’s so easy:

Instructions

  • Preheat oven to 400F and grease a pan with olive oil or vegetable oil.
  • Rinse the eggplants and cut off the ends. Cut lengthways into thin slices and brush lightly with olive oil on each side of the slices. Season generously with thyme, greek spice mix and sea salt.Heat a skillet or grill and cook the eggplant slices for 3-5 minutes on each side or until the eggplant slices are starting to soften and turn golden (you want them to be almost cooked through, but soft enough to roll.)
  • Next, add the cooked bulgur to a mixing bowl along with the diced red onion, chopped black olives, diced bell peppers, 1 tablespoon greek spice mix, fresh chopped parsley and a pinch of sea salt. Mix everything together until it’s combined.
  • Next, remove the eggplant slices from the heat and top each slice with a tablespoon of bulgur mix and top with crumbled feta cheese. Roll the eggplants slices into rolls and place in the greased pan. Line all the eggplant rolls up next to each other in the pan and drizzle a little olive oil on top. Cook the eggplant rolls for 20-25 minutes in the oven or until they are golden and ready to eat. Remove from the oven and crumble the rest of the feta cheese on top before serving along with a sprinkle of pine nuts optional).Enjoy.

Greek Style Stuffed Eggplant Rolls (vegetarian)

These delicious Greek Style Stuffed Eggplant rolls are everything a foodies dreams are made of. Think soft, almost creamy eggplants filled with bulgur, fresh herbs, spices and creamy Feta cheese. They are so incredibly tasty.
Course Dinner
Cuisine Mediterranean
Keyword vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4 people
Author Simone – Munchyesta.com

Ingredients

  • 3 tbsp Olive Oil
  • 3 Eggplants
  • ½ cup dry Bulgur or Couscous Cooked
  • 1 Red Onion Diced
  • 1 Red Bell Pepper Finely Diced
  • 10 Black Olives Chopped and Pits removed
  • 1 tsp Dried Thyme
  • 2 tbsp Greek Spice Mix Divided
  • 1 tsp Sea Salt
  • 1 bunch Fresh Parsley Chopped
  • ½ cup Feta Cheese Crumbled and divided into 2

Topping

  • 3 tbsp Pine Nuts Optional

Instructions

  • Preheat oven to 400F and grease a pan with olive oil or vegetable oil.
  • Rinse the eggplants and cut off the ends. Cut lengthways into thin slices and brush lightly with olive oil on each side of the slices. Season generously with thyme, greek spice mix and sea salt.
    Heat a skillet or grill and cook the eggplant slices for 3-5 minutes on each side or until the eggplant slices are starting to soften and turn golden (you want them to be almost cooked through, but soft enough to roll.)
  • Next, add the cooked bulgur to a mixing bowl along with the diced red onion, chopped black olives, diced bell peppers, 1 tablespoon greek spice mix, fresh chopped parsley and a pinch of sea salt. Mix everything together until it’s combined.
  • Next, remove the eggplant slices from the heat and top each slice with a tablespoon of bulgur mix and top with crumbled feta cheese. Roll the eggplants slices into rolls and place in the greased pan. Line all the eggplant rolls up next to each other in the pan and drizzle a little olive oil on top. 
    Cook the eggplant rolls for 20-25 minutes in the oven or until they are golden and ready to eat. 
    Remove from the oven and crumble the rest of the feta cheese on top before serving along with a sprinkle of pine nuts optional).
    Enjoy.

Notes

For a vegan version, simply leave out the feta cheese completely or replace with silken tofu.

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