Eggplant roulade stuffed with meat and feta

Eggplant roulade stuffed with meat and feta is a culinary delight that combines the rich flavors of roasted eggplant, savory meat, and creamy feta cheese. This Mediterranean-inspired dish offers a tantalizing mix of textures and tastes, making it a favorite among food enthusiasts. Whether you’re hosting a dinner party or looking to elevate your weeknight meals, this recipe promises to impress with its elegant presentation and robust flavors.

 

 

Ingredients:

• 2 large eggplants
• 1 pound ground meat (beef, lamb, or chicken)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Olive oil for cooking
• Marinara sauce (optional, for serving)

 

Steps:

1. Preheat your oven to 375°F (190°C). Slice the eggplants lengthwise into thin strips, about 1/4 inch thick. Place the slices on a baking sheet lined with parchment paper and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 15-20 minutes, or until tender. Remove from the oven and let cool slightly.
2. In a skillet, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 5 minutes. Add the ground meat to the skillet and cook until browned, breaking it apart with a spoon as it cooks.
3. Stir in the dried oregano, ground cumin, salt, and pepper, and cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat and let cool slightly.
4. To assemble the roulades, place a spoonful of the meat mixture onto each eggplant slice, then sprinkle with crumbled feta cheese and chopped parsley. Carefully roll up the eggplant slices, enclosing the filling inside.
5. Place the rolled eggplant roulades seam-side down in a baking dish. Drizzle with a bit of olive oil and bake in the preheated oven for 20-25 minutes, or until heated through and lightly golden on top.
6. Serve the eggplant roulades hot, garnished with additional parsley if desired, and accompanied by marinara sauce for dipping, if desired.

 

Variations:

• For a vegetarian version, omit the meat and increase the amount of feta cheese and vegetables such as spinach, roasted red peppers, or mushrooms.
• Experiment with different herbs and spices to customize the flavor profile of the dish. Try adding fresh basil, thyme, or rosemary for an aromatic twist.
• Substitute the feta cheese with goat cheese or ricotta for a different creamy texture and flavor.
• Serve the eggplant roulades alongside a mixed green salad dressed with balsamic vinaigrette for a light and refreshing meal.

 

Tips:

• Choose eggplants that are firm and shiny with smooth skin for the best flavor and texture.
• To reduce bitterness, you can salt the eggplant slices and let them sit for 30 minutes before rinsing and patting dry.
• Feel free to make the meat mixture ahead of time and store it in the refrigerator until ready to use. This can help streamline the cooking process.
• Leftover eggplant roulades can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before serving.

 

 

Eggplant roulade stuffed with meat and feta is a versatile dish that showcases the beauty of Mediterranean cuisine. With its flavorful filling and tender roasted eggplant, it’s sure to become a new favorite in your recipe repertoire. Whether enjoyed as a main course or appetizer, this dish offers a delicious way to savor the vibrant flavors of the Mediterranean.