Stuffed Roasted Eggplant Rolls Recipe (With Sun Dried Tomatoes and Feta)
Rolled roasted eggplants and sharp cheese, pesto and spices within
The Stuffed Roasted Eggplant Rolls Recipe is a delicious roll where the eggplants are roasted and wrapped with a tangy feta cheese, flavored with basil and sun dried tomatoes. The sharpness of feta cheese and the grilled eggplants enhances the flavor of this delicious roll. Serve the Stuffed Roasted Eggplant Rolls with Tzatziki - Greek Yogurt Dip and a good red wine for parties and Banoffee Pie Recipe for dessert.
Here are a few more appetizing rolls that you can also try
Note: Tofu or Paneer cubes can be used in place of feta cheese.
- 2 Brinjal (Baingan / Eggplant) , sliced lengthwise of 1/4 inch thickness
- 1/2 cup Homemade Basil Pesto
- 1 cup Feta Cheese , crumbled
- Basil leaves , small bunch, finely chopped
- 1/2 cup Parmesan cheese , or cheddar cheese, grated
- Salt and Pepper , to taste
- Olive Oil , for cooking
- Tzatziki , as required
How to make Stuffed Roasted Eggplant Rolls Recipe (With Sun Dried Tomatoes and Feta)
To begin making the Roasted Eggplant Rolls Recipe we will first have to roast the eggplants. I personally like to roast it on the pan, but you can roast them in the oven too.
First, slice the eggplant lengthwise into 1/4-inch thick slices, sprinkle some salt and drizzle some olive oil over the eggplants and toss them well until well coated.
Arrange the eggplants on a baking tray and loosely cover the tray with foil and roast the eggplants in the preheated oven roast until they are soft, about 15 to 20 minutes, turning them halfway through while it is roasting.
Preheat a skillet on medium heat; place the eggplant slices on the skillet and roast them until soft and cooked on both sides. Proceed the same way to roast the remaining eggplants.
Now, we will use only the eggplant that have the largest rounds, as we will be able to stuff and roll only the larger rounds. The smaller rounds you can chop them fine and use them in the stuffing.
Combine the smaller eggplant rounds that you chopped, the feta cheese, sun dried tomato pesto, chopped basil leaves, salt and black pepper to taste. Stir well and check the seasonings and adjust to suit your taste. Add the salt very cautiously as the feta already has a lot of salt content and so does the pesto.
Arrange the sun dried and feta filling over one end of each grilled eggplant slice. Roll the eggplant slices around to enclose the filling and arrange the on a baking dish with the seam side down.
When you are ready to serve, sprinkle the cheese on top of the eggplants that you have arrange in a baking dish and broil in the oven until the cheese melts.
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