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–+ servings
Greek Eggplant Rolls with Feta and Rich Tomato Sauce Rollatini
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Greek Eggplant-Feta Rolls in Rich Tomato Sauce

This eggplant-feta recipe become one of your favorites! Eggplantstuffed with tangy feta and baked in the most delicious tomato sauce.
Course Main Course, Side Dish
Cuisine Greek, Mediterranean, Vegetarian
Keyword Eggplant, Feta, Rolls
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Elena Paravantes, MS, RD

Ingredients

  • 6 tablespoons olive oil + more for brushing
  • 2 garlic cloves peeled
  • 1 medium onion quartered
  • 20 ounces crushed tomatoes
  • 2 tbsp. chopped parsley
  • 2 tbsp chopped mint
  • ½ tsp salt plus more for sprinkling on eggplant
  • A pinch of sugar
  • 1 ½ pound eggplant about 4-5 medium size-choose long thinner eggplants
  • 4 ounces feta cut in pieces 1 inch (2 ½ cm) long by ¼ inch (½ cm) wide

Instructions

  • Preheat oven at 350 F (180 C)
  • Start making the sauce. In a food processor add the onion and garlic and mix. Or alternatively you can grate the onion and crush the garlic and mix well.
  • Heat over medium heat 2 tbsp of olive oil in a small pot and sauté the onion-garlic mixture for 1-2 minutes. Add the crushed tomatoes, a pinch of sugar, the salt and mix. Let it simmer for 20 minutes. Remove from heat and add 1 tbsp fresh parsley and 1 tbsp fresh mint and mix. Set aside
  • Slice the eggplant lengthwise about ¼ inch (½ cm) thick
  • Place on a pan in one layer, slightly salt them and let them sit for 20 minutes.
  • Once 20 minutes have passed pat dry with paper towel and brush with olive oil. Place in the oven and heat for about 15-20 minutes.
  • Remove and let cool enough so that you can handle them.
  • Spread a thin layer of tomato sauce on the bottom of your baking dish.
  • Prepare the rolls, place a piece of feta on one end of eggplant and roll carefully, place on the baking dish. Repeat with the rest of the eggplant.
  • Pour over the eggplant ¼ cup of olive oil, then spoon over the rest of the sauce.
  • Bake for 25-30 minutes, remove and let it cool for 20 minutes.
  • Sprinkle mint and parsley before serving.

Notes

For this dish it is preferable to use a long thinner eggplant to get more of a bite-size effect. If you are using larger ones, then you will also need to use larger pieces of feta.
  • Store in the refrigerator covered for up to 3 days. 
  • To reheat:  Preheat oven to 350 F (180 C) and heat until warm, about 10-15 minutes.
  • To freeze: You can bake this and let it cool and freeze or assemble without baking and freeze.