Stuffed Roasted Eggplant Rolls Recipe (With Sun-Dried Tomatoes and Feta)
Description:
This Stuffed Roasted Eggplant Rolls Recipe brings together the rich, smoky flavor of roasted eggplants with the sharpness of tangy feta cheese, all enhanced by the aromatic essence of homemade basil pesto, sun-dried tomatoes, and fresh basil leaves. The combination of roasted eggplant and crumbled feta cheese wrapped into bite-sized rolls creates an appetizing and satisfying dish perfect for a Mediterranean-inspired appetizer. These rolls are best served with a refreshing Tzatziki sauce, complemented by a glass of red wine. For a complete meal experience, enjoy them with a decadent Banoffee Pie for dessert!
Cuisine: Continental
Course: Appetizer
Diet: Vegetarian
Ingredients:
| Ingredient Name | Quantity |
|---|---|
| Brinjal (Baingan / Eggplant) | 2, sliced lengthwise into 1/4 inch thick slices |
| Homemade Basil Pesto | 1/2 cup |
| Feta Cheese | 1 cup, crumbled |
| Basil Leaves | Small bunch, finely chopped |
| Parmesan Cheese | 1/2 cup, or cheddar cheese, grated |
| Salt and Pepper | To taste |
| Extra Virgin Olive Oil | For cooking |
| Tzatziki | As required |
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Yield: Serves 4-6
Instructions:
1. Roast the Eggplant:
- Begin by preparing the eggplants for roasting. Slice the eggplant lengthwise into 1/4-inch thick slices.
- Sprinkle a pinch of salt on both sides of the slices to draw out excess moisture. Let them rest for about 10 minutes before wiping off the salt.
- Drizzle extra virgin olive oil over the slices and toss them until each piece is well-coated.
- Pan-Roasting Method: Heat a grill pan or a regular non-stick pan over medium-high heat. Place the eggplant slices in a single layer and cook them for about 3-4 minutes on each side, until they are tender and have a nice char.
- Oven-Roasting Method: Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet lined with parchment paper. Drizzle with olive oil and roast for 25-30 minutes, flipping the slices halfway through, until they are golden and soft.
2. Prepare the Filling:
- While the eggplants are roasting, prepare the filling. In a mixing bowl, combine the crumbled feta cheese, finely chopped basil leaves, and grated Parmesan (or cheddar cheese, depending on your preference).
- Add the homemade basil pesto to the mixture and stir well until everything is evenly combined. Season with freshly ground salt and pepper to taste.
3. Assemble the Rolls:
- Once the eggplant slices are roasted and slightly cooled, place a generous spoonful of the feta mixture at one end of each eggplant slice.
- Carefully roll up the eggplant slices, ensuring the filling stays tucked inside. You can secure each roll with a toothpick if needed to hold them in place.
4. Serve:
- Arrange the stuffed eggplant rolls on a serving platter. Serve them warm or at room temperature with a side of fresh Tzatziki sauce for dipping.
- For a more authentic Mediterranean touch, serve with a glass of red wine and a delicious Banoffee Pie for dessert to complete your meal.
Tips and Variations:
- Cheese Variations: For a different flavor, try using goat cheese or ricotta in place of the feta.
- Add Sun-Dried Tomatoes: Incorporating chopped sun-dried tomatoes into the filling can give these rolls an extra burst of flavor and color.
- Herb Infusion: If you prefer a more intense basil flavor, you can drizzle some fresh basil pesto over the top of the rolls before serving.
- Vegan Option: Use plant-based feta and skip the Parmesan cheese for a dairy-free version of this dish.
This Stuffed Roasted Eggplant Rolls Recipe is a beautifully simple, yet elegant appetizer that will have your guests raving! The flavors meld perfectly, making each bite a true delight for the senses.
