Stuffed roasted aubergine rolls (Greece)

  • Preparation Time25 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyMedium
1 aubergine cut into 0.5cm thick rounds
Extra-virgin olive oil
1 large red onion, cut into 1cm cubes
95g feta cheese, crumbled
50g bread crumbs
50g grated kasseri (sheep's milk cheese)
1 lemon, zested
2 tbsp freshly chopped oregano leaves
Pinch crushed chilli flakes
1 clove garlic, smashed
4fl oz Greek yogurt
2 tbsp fresh mint leaves, shredded
1) Preheat the oven to 190C/Gas 5.

2) Arrange the aubergine slices in 1 layer onto a baking sheet. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining aubergine.

3) Heat a large skillet over a medium-high heat. When hot, add the onions and season with salt; cook until soft, about 5 minutes. Put the cooked onion and chopped aubergine in a large bowl. Add the feta, bread crumbs, kasseri, lemon zest, oregano, chilli flakes and garlic. Add 2 to 3 tbsp olive oil and combine well. Taste and adjust the seasoning, if needed.

4) Divide the filling among the 4 reserved aubergine rounds. Roll the aubergine around the filling and arrange on a serving platter with the seam side down.

5) Combine the yogurt and mint together in a small bowl. Garnish each aubergine roll with a dollop of mint yogurt and serve at room temperature.

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