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Cheesy Eggplant Rolls

By July 9, 2018 No Comments

Ingredients

4 Eggplants

2 tbsp olive oil

1 chopped onion,

2 grated carrots

1 garlic clove (sliced)

¾ of the cup finely chopped canned tomato,

½ ts sugar

1 ts oregano

2 tbsp chopped basil

2 tbsp breadcrumbs

2 cups grated hard table cheese (kefalograviera)

salt, pepper

Method:

Step 1:

Preheat oven to 200 ° C.

Step 2:

Wash and peel the eggplants and cut them lengthways.

Step 3:

Season with salt and leave eggplants to rest for 10 minutes.

Step 4:

Put the eggplants in a rectangular baking pan.

Step 5:

Spray eggplant with oil. Cook, in batches, for 3 to 4 minutes each side or until browned and tender.

Step 6:

Remove the baking pan from the oven, turn the eggplants and spray them with olive oil. Bake for another 5 minutes.

Step 7:

Meanwhile, prepare the filling.

Step 8:

Pour olive oil in a pan, and then cook onion and garlic.

Step 9:

Then, add the grated carrot and sauté.

Step 10:

Add tomato, sugar, oregano, basil, salt, pepper and then stir.

Step 11:

When the carrot is softened, add breadcrumbs and remove the pan from fire.

Step 12:

Put the filling in a strainer and let it drain. Then, put it in a bowl and add 1 cup of kefalograviera.

Step 13:

Place 1 heaped tablespoon of the mixture on 1 eggplant slice. Roll up to enclose.

Step 14:

Place the rolls side down, in prepared baking dish. Repeat with remaining eggplant slices and the mixture.

Step 15:

Sprinkle with kefalograviera. Bake for 20 minutes or until cheese is golden and sauce bubbling.