Feta Eggplant Roll-ups

Feta eggplant roll-ups are a tasty and effortless Greek appetiser you can find in many tavernas. A vegetarian option your guests will be sure to love.

16 pieces
1 hr
75 kcal
NF GF VE

These feta eggplant roll-ups are a Greek version of the classic Italian dish aubergine parmigiana - but using feta instead of parmesan and mozzarella! It’s one of those Greek meze dishes we almost always order in tavernas to make sure there are a few vegetarian options for me (yes, I’m the only vegetarian in the family!). The eggplant is first roasted until soft, then rolled around a filling of feta, tomatoes and herbs. These little rolls are baked until the feta is melted and bubbly, and they make the perfect appetiser or light main course.

This is a brilliant vegetarian dish with which to celebrate the simple pleasures of Mediterranean produce in the summer. Those fresh, ripe tomatoes and glossy, curvy aubergines, almost bursting from their skins. The slow-cooked pleasure of tomatoes with olive oil, onions and garlic. This is the best of Mediterranean simplicity. There are only a handful of ingredients, but this truly is such a satisfying, hearty, smile-inducing dish.

I’m always on the lookout for new recipes to try out, and when I came across this one for eggplant roll-ups, I knew I had to give it a go. This side dish quickly became one of the standard things we order when visiting a greek taverna. The fact that it’s so easy to make at home, gives it a few extra points and also added eggplant to my weekly supermarket list. I hope you enjoy it as much as we do!

Recipe Video Get Cooking Share Tweet Pin

Tips

If you don’t have fresh tomatoes, use canned crushed tomatoes. Just blend them in a food processor until smooth.

These eggplant roll-ups will last in the fridge, stored properly in an airtight container, for up to 3 days.

To avoid bitter eggplants, slice them and place them in a large bowl of water with salt or lemon. Let them soak for about 20 minutes, then drain well.

Directions

You will need about 1 hour to make 16 pieces of this recipe, which has approximately 75 calories each. Make sure you have all the ingredients and follow these 8 simple steps. If you have any questions, send me an email and I’d be more than happy to help!

In a medium-sized saucepan, heat the olive oil and sauté the onion and garlic for 4 minutes.

Add the grated tomatoes and season with salt, pepper, sugar, and parsley. Stir to combine and simmer for 15 minutes. Remove from the heat and set aside.

Cut off the ends and slice each eggplant lengthways into thin slices.

Transfer the eggplant slices to a parchment-paper-covered oven tray and brush them with olive oil. Season them lightly with salt and bake for 15 minutes at 200°C (392°F).

Let the eggplant slices cool for a few minutes while you cut the feta cheese into small sticks.

Place a stick of feta cheese on one end of the eggplant, wrap it, and roll it up.

Put the eggplant roll-ups into a baking dish and then cover them with tomato sauce.

Sprinkle a bit of feta cheese over the roll-ups and bake for 25 minutes at 200°C (392°F).

Watch it step-by-step!