Stuffed with cheese and baked eggplant rolls – detailed cooking recipe. Share with friends: 
Time: 45 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 sliced in circles 0.5 cm thick. Eggplant
- Olive oil
- 1 diced 1 cm. Large head of red onion Luke
- Salt
- 3/4 Art. crumbled feta cheese
- 1 tbsp. conventional breadcrumbs
- 1/2 tbsp. grated casseri cheese
- Zest of 1 lemon
- 2 tbsp. l chopped fresh oregano leaves
- A pinch of crushed red pepper flakes
- 1 crushed clove of garlic
- 1/2 tbsp. greek yogurt
- 2 tbsp. l chopped fresh mint leaves
Recipes with similar ingredients: eggplant, feta cheese, yogurt, bread crumbs, red onion, garlic, lemon zest, oregano, red pepper flakes, mint
Recipe preparation:
- Preheat the oven to 190 ° C. Put the eggplant slices in one layer on a baking sheet. Drizzle with olive oil and bake until eggplant will not become soft and flexible, about 15-20 minutes., turning in the middle of cooking. Leave the 4 largest circles and finely chop the remaining eggplant.
- Heat over a large frying pan over moderate heat. When it will heat up, put onion and salt. Sauté until soft about 5 minutes Put the fried onions and chopped eggplant in a large bowl. Add feta cheese, breadcrumbs, casseri cheese, lemon zest, oregano, crushed red pepper and garlic. Pour 2-3 tbsp. l olive oil and mix well. Try and when add spices if necessary.
- Spread the filling into the 4 remaining eggplant circles. Roll each circle so that the filling is inside and lay on Serving dish seam down. In a small bowl, mix yogurt and peppermint. Garnish each eggplant roll with a spoonful of yogurt and serve at room temperature.
