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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
