Ingredients
- 3 eggplants
- 300 g crumbled feta cheese
- 300 g grated melting cheese
- 3 ripe tomatoes, finely chopped
- 1 tablespoon tomato paste
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon sugar
- Salt (use sparingly due to the cheese)
- Pepper
- Sweet paprika
- Oregano
- 3–4 tablespoons olive oil
- 100 ml water
- 80–100 g grated melting cheese for topping
Instructions
Preparing the Eggplants
- Wash the eggplants and slice them lengthwise into strips.
- Soak the slices in salted water for 15 minutes to remove bitterness.
- Drain and pat them dry with paper towels. Arrange the slices on a greased baking tray.
- Drizzle olive oil over the slices and bake in a preheated oven at 180°C (355°F) for 10 minutes, until golden and softened.
Making the Sauce
- Heat olive oil in a pan and sauté the onion and garlic until soft and fragrant.
- Add the chopped tomatoes and tomato paste, and sauté for another minute.
- Stir in the sugar, salt, pepper, paprika, oregano, and water. Simmer the sauce over low heat for 20–25 minutes until thickened.
Preparing the Filling
- In a bowl, mix the crumbled feta and grated melting cheese.
Assembling the Rolls
- Place a tablespoon of the cheese mixture at one end of each eggplant slice.
- Roll the slices tightly and arrange them in a baking dish, seam-side down.
- Pour the prepared tomato sauce over the eggplant rolls.
Baking
- Bake the rolls in a preheated oven at 170–180°C (340–355°F) for 10 minutes.
- Remove the dish from the oven, sprinkle the grated cheese over the rolls, and return to the oven for another 10 minutes, or until the cheese is melted and bubbly.
This dish combines the rich, smoky flavor of baked eggplants with the creamy indulgence of melted cheese and the zesty kick of a tomato-based sauce. It’s a perfect centerpiece for a cozy family meal or an impressive side dish. Serve it warm and savor the magic of Mediterranean comfort food!
