Stuffed Roasted Eggplant Rolls (Greece)

Ingredients

• 1 cup bread crumbs plain
• 1  eggplant cut into 1/ rounds
• 0.8 cup feta cheese crumbled
• 1 clove garlic smashed
• 0.5 cup greek yogurt 
• 4 servings kosher salt 
• 1  lemon zest 
• 2 tablespoons chiffonade mint leaves fresh
• 4 servings olive oil extra-virgin
• 2 tablespoons freshly oregano leaves chopped
• 1 large onion red cut into 1/2-inch dice
• 1 pinch pepper flakes red crushed
• 0.5 cup kasseri grated
• 0.5 cup kasseri grated

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Preheat the oven to 375 degrees F.
2. Arrange the eggplant slices in 1 layer onto a baking sheet.
3. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time. Reserve the 4 largest rounds and finely chop the remaining eggplant.
4. Heat a large skillet over medium-high heat. When hot, add the onions and season with salt. Cook until soft, about 5 minutes.
5. Put the cooked onion and chopped eggplant in a large bowl.
6. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic.
7. Add 2 to 3 tablespoons olive oil and combine well. Taste and adjust the seasoning, if needed.
8. Divide the filling among the 4 reserved eggplant rounds.
9. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
10. Combine the yogurt and mint together in a small bowl.
11. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature. OPAH!!!