Eggplant rolls with filling

4 servings

30 minutes

Eggplant rolls with filling are a refined dish of Greek cuisine that combines the tenderness of fried eggplant slices and the rich flavor of aromatic vegetable filling. Greeks traditionally use eggplants in their recipes, giving them a deep, slightly sweet taste. In this dish, eggplants are paired with tomatoes, onions, garlic, and parsley to create a rich, warming flavor. Baked rolls acquire an appetizing golden crust while their inner filling remains juicy and fragrant. This dish is perfect for both festive tables and cozy family dinners, delighting with its balance of flavors and simplicity of preparation.

Energy value per serving

• Calories: 145.6
• Proteins: 6.1g
• Fats: 1.1g
• Carbohydrates: 29.8g

Ingredients

• Eggplants: 2 pc
• Onion: 1 pc
• Garlic: 4 clove
• Celery root: 3 pc
• Tomatoes: 400 g
• Parsley: 1 bunch
• Olive oil: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the ends off the eggplants and slice them lengthwise into 5–7 mm thick pieces.

   Required ingredients:

   • Eggplants: 2 pieces

2. Salt each piece to draw out bitterness and excess moisture. Set aside for about 15 minutes.

   Required ingredients:

   • Salt:  to taste

3. In a medium-sized saucepan over medium heat, heat 5 tablespoons of vegetable oil. Add onion, garlic (pressed), celery and cook for about 3 minutes, or until the onion starts to dull and become translucent. Add tomatoes and parsley and continue cooking for another 5 minutes. Season with salt and pepper to taste.

   Required ingredients:

   • Onion: 1 piece
   • Garlic: 4 cloves
   • Celery root: 3 pieces
   • Tomatoes: 400 g
   • Parsley: 1 bunch
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Rinse the eggplants from salt under cold running water and pat dry with a paper towel. Preheat the grill or grill pan over medium heat. Once the grill is hot enough, brush each eggplant slice with oil and sprinkle with salt and pepper on both sides. Fry for 1-2 minutes on each side until a nice crust forms.

   Required ingredients:

   • Olive oil:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

5. Preheat the oven to 190 degrees. Grease a baking dish or tray. Spread the filling over each piece of eggplant, leaving some space at the edges (about 1 heaping tablespoon on each slice). Starting from the end, roll up the eggplants and place them on the tray with the remaining end down. Top with the remaining vegetable filling and bake for 15 minutes until golden-brown.

6. Remove from the oven and let it sit for a couple of minutes.