Greek Style Stuffed Eggplant Rolls (vegetarian)
Experience the irresistible flavors of the Mediterranean with our Greek Eggplant Rollatini! This delightful dish features tender eggplant slices rolled with a savory filling of bulgur, fresh vegetables, and crumbled feta cheese, all baked to perfection in a rich tomato sauce. It's a delicious and satisfying meal that's sure to impress!
Ingredients
- 3 tbsp Olive Oil
- 3 Eggplants
- ½ cup (90g) 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
- 1 14oz can Fire-Roasted Canned Tomatoes or pasta sauce or regular diced tomatoes
- 3 tbsp Pine Nuts Optional
Instructions
How to make eggplant rollatini Instructions:
- Preheat Oven: Preheat your oven to 400°F. Grease a baking pan with olive oil or vegetable oil.
- Prepare Eggplants: Rinse the eggplants and cut off the ends. Slice lengthways into thin pieces. Lightly brush both sides of each slice with olive oil and season generously with thyme, Greek spice mix, and sea salt.
- Cook Eggplants: Heat a skillet or grill. Cook the eggplant slices for 3-5 minutes on each side until they start to soften and turn golden. They should be almost cooked through but still pliable for rolling.
- Prepare Filling: In a mixing bowl, combine the cooked bulgur, diced red onion, chopped black olives, diced red bell pepper, 1 tablespoon of Greek spice mix, fresh chopped parsley, and a pinch of sea salt. Mix well.
- Assemble Rollatini: Remove the eggplant slices from the heat. Top each slice with a tablespoon of the bulgur mixture and some crumbled feta cheese. Roll each slice into a roll and place in the greased baking pan.
- Add Toppings: Arrange the eggplant rolls in the pan. Pour the diced tomatoes or pasta sauce over the rolls and drizzle with a little olive oil.
- Bake: Cook the eggplant rollatini in the preheated oven for 20-25 minutes until golden and tender.
- Finish and Serve: Remove from the oven and sprinkle the remaining feta cheese and pine nuts on top before serving.
- Enjoy your delicious Greek eggplant rollatini!
Notes
For a vegan version, simply leave out the feta cheese completely or replace with silken tofu.
Leftover fillings: The recipe may make extra filling because the amount needed depends on the size of the eggplants. Sometimes you need more and sometimes a little less. I usually like to pour any extra filling on top of the eggplant rolls and bake it along with the dish. It creates a delicious crispy golden lid.