Delectable Vegetarian Stuffed Eggplant Rolls – A Turkish Delight

Allergens

Egg, Dairy (Feta Cheese)

Ingredients

• 2 large eggplants
• 1 cup finely chopped onion
• 1 cup crumbled feta cheese
• 1/2 cup chopped fresh parsley
• 1/4 cup pine nuts, toasted
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C). Slice the eggplants into 1/2 inch thick rounds and arrange them on a baking sheet. Lightly brush both sides with olive oil, season with salt and pepper, and bake for 10 minutes on each side or until tender. Remove from oven and let cool.
2. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the ground cumin and coriander, cooking for another 1 2 minutes to release the fragrance of the spices.
3. In a large mixing bowl, combine the cooked onion mixture with crumbled feta cheese, chopped parsley, toasted pine nuts, breadcrumbs, egg, salt, and pepper. Mix well to combine.
4. Spread out a clean kitchen towel or paper towels on a flat surface. Lay the cooled eggplant rounds flat, then spoon a generous amount of the feta mixture onto each round. Roll up the eggplants tightly and place them seam side down in a greased baking dish.
5. Top each roll with a sprinkle of grated Parmesan cheese and bake for 20 25 minutes, or until the tops are golden brown and crispy. Remove from oven and let cool slightly before serving.
6. Prep Time: 30 minutes
7. Cook Time: 45 minutes
8. Total Time: 1 hour 15 minutes

Chef’s Insight

To prevent the eggplants from becoming too watery, it's essential to salt them and let them drain before stuffing and baking.