Baked Eggplant Rolls with Cheese

Baked Eggplant Rolls with Cheese

Baked Eggplant Rolls with Cheese are hand-sized savory delights, where tender grilled eggplant enwraps creamy cheese and herbs, then bakes into a golden, aromatic dish. It’s a beautiful blend of comforting flavors and delicate craftsmanship.

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

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Instructions

Preparing the Eggplants

1. Wash the eggplants and slice them lengthwise into strips.
2. Soak the slices in salted water for 15 minutes to remove bitterness.
3. Drain and pat them dry with paper towels. Arrange the slices on a greased baking tray.
4. Drizzle olive oil over the slices and bake in a preheated oven at 180°C (355°F) for 10 minutes, until golden and softened.

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Making the Sauce

1. Heat olive oil in a pan and sauté the onion and garlic until soft and fragrant.
2. Add the chopped tomatoes and tomato paste, and sauté for another minute.
3. Stir in the sugar, salt, pepper, paprika, oregano, and water. Simmer the sauce over low heat for 20–25 minutes until thickened.

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Preparing the Filling

1. In a bowl, mix the crumbled feta and grated melting cheese.

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Assembling the Rolls

1. Place a tablespoon of the cheese mixture at one end of each eggplant slice.
2. Roll the slices tightly and arrange them in a baking dish, seam-side down.
3. Pour the prepared tomato sauce over the eggplant rolls.

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Baking

1. Bake the rolls in a preheated oven at 170–180°C (340–355°F) for 10 minutes.
2. 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.

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A Savory Roll Elixir

In Baked Eggplant Rolls with Cheese, thin eggplant slices are lightly grilled, then layered with a mix of soft cheese, fresh herbs, garlic, and olive oil. Rolled up, nestled in a baking dish, then baked until crispy edges and melty cheese await.

Why It’s Irresistible

These eggplant rolls balance smoky flavor with creamy cheese and fragrant herbs. Each bite unfolds texture and savory contrast — elegant enough to please plates of guests, comforting enough for mid-week dinners.

Serving Suggestions

Serve Baked Eggplant Rolls with Cheese warm, arranged on a platter. Garnish with fresh basil, a drizzle of olive oil, or dollop of yogurt. Ideal as an appetizer, side dish, or light main course.

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