Stuffed Eggplant Appetizer

4 servings

30 minutes

Stuffed eggplant appetizer is a gastronomic journey to the heart of Greece. This dish combines tender slices of eggplant, the rich aroma of tomatoes, and the zest of capers, creating a harmony of flavors. Light notes of basil and garlic enrich the filling, while gooey mozzarella adds a creamy texture. Baked under a crispy crust of parmesan and breadcrumbs, these rolls acquire an appetizing golden surface. Greek cuisine is renowned for its ability to combine fresh ingredients and create dishes that can be served as appetizers or main courses. These eggplant rolls are perfect for festive tables or cozy family dinners, impressing not only with their taste but also with their stunning presentation. Enjoy a piece of the Mediterranean!

Energy value per serving

• Calories: 433.6
• Proteins: 13.7g
• Fats: 36.4g
• Carbohydrates: 18.1g

Ingredients

• Eggplants: 1 pc
• Olive oil: 3 tbsp
• Tomatoes: 3 pc
• Onion: 1 head
• Garlic: 1 clove
• Sun-dried tomato paste: 2 tbsp
• Capers: 1 tbsp
• Breadcrumbs: 1.5 tbsp
• Mozzarella cheese: 150 g
• Basil leaves: 1 tbsp
• Grated Parmesan cheese: 2 tbsp
• Salt: to taste
• Vegetable oil: 2 tbsp
• Ground black pepper: to taste

Cooking steps

1. Slice the eggplant lengthwise. Chop the round pieces for the filling. Arrange the slices on parchment, brush with olive oil, and season with salt and pepper. Place in an oven preheated to 180 degrees for 15 minutes.

   Required ingredients:

   • Eggplants: 1 piece
   • Olive oil: 3 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Place the tomatoes in boiling water for a minute, then peel them. Cut the tomatoes in half, remove the seeds, and finely chop the remaining flesh.

   Required ingredients:

   • Tomatoes: 3 pieces

3. Prepare the filling. In a large skillet, heat a tablespoon of vegetable oil and sauté finely chopped onion, diced eggplant reserved for the filling, and minced garlic for 5 minutes. Add chopped tomatoes, minced basil leaves, and tomato paste, and cook for another 5 minutes. Add capers, salt, and pepper. Let the mixture cool.

   Required ingredients:

   • Vegetable oil: 2 tablespoons
   • Onion: 1 head
   • Garlic: 1 clove
   • Tomatoes: 3 pieces
   • Basil leaves: 1 tablespoon
   • Sun-dried tomato paste: 2 tablespoons
   • Capers: 1 tablespoon
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Cut the mozzarella into small pieces, sprinkle them over the layers of eggplant, and place the filling on top. Roll up the rolls, tucking the ends of the slices at the base.

   Required ingredients:

   • Mozzarella cheese: 150 g

5. Brush the rolls with olive oil. Mix breadcrumbs with grated parmesan, sprinkle this mixture over the rolls, and place a basil leaf brushed with vegetable oil on each roll.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Breadcrumbs: 1.5 tablespoon
   • Grated Parmesan cheese: 2 tablespoons
   • Basil leaves: 1 tablespoon
   • Vegetable oil: 2 tablespoons

6. Bake for 20 minutes at 180 degrees.