Be sure to sweat the eggplant slices before you cook them, so they don’t end up soggy. That is probably the biggest key to making eggplant appetizing and appealing. No one really wants soft, mushy eggplant! As soon as you slice the eggplant, lay the slices out on the wire baking rack. Salt each side and allow to sit for up to 30 minutes or so. Wipe up the liquid from both sides of the slices with a paper towel. Now you are ready to cook the slices before you fill and roll them!
These feta eggplant roll-ups are a Greek version of the classic Italian dish aubergine parmigiana - but using feta instead of parmesan and mozzarella! It’s one of those Greek meze dishes we almost always order in tavernas to make sure there are a few vegetarian options for me (yes, I’m the only vegetarian in the family!). The eggplant is first roasted until soft, then rolled around a filling of feta, tomatoes and herbs. These little rolls are baked until the feta is melted and bubbly, and they make the perfect appetiser or light main course. This is a brilliant vegetarian dish with which to celebrate the simple pleasures of Mediterranean produce in the summer. Those fresh, ripe tomatoes and glossy, curvy aubergines, almost bursting from their skins. The slow-cooked pleasure of tomatoes with olive oil, onions and garlic. This is the best of Mediterranean simplicity. There are only a handful of ingredients, but this truly is such a satisfying, hearty, smile-inducing dish. I’m always on the lookout for new recipes to try out, and when I came across this one for eggplant roll-ups, I knew I had to give it a go. This side dish quickly became one of the standard things we order when visiting a greek taverna. The fact that it’s so easy to make at home, gives it a few extra points and also added eggplant to my weekly supermarket list. I hope you enjoy it as much as we do!
A blog about Indian and International cuisine, with simple steps and catchy pictures.
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