Aubergines, fresh herbs, cheese and a cool yogurt sauce to dip these amazing rolls in! A wonderful combination of fresh ingredients that goes well with a nice glass of wine or cool beer…
Serves: 4-5 Prep. time: 20′ + 15′ waiting time Cooks in: 50′ Ready in: 1:10′
Ingredients
3 large long aubergines, sliced (1 cm thick)
1 large red onion, finely chopped
2 tbsp parsley, finely chopped
1 tbsp fresh spearmint, finely chopped
400 g Manouri cheese* or white mozzarella, crushed
2 tbsp Graviera cheese, grated
1/3 cup walnuts, crushed
4 tbsp fine breadcrumbs
1 egg, beaten
½ cup extra-virgin olive oil
salt, pepper
For the yogurt sauce
1½ cup Greek strained yogurt
3 tbsp extra-virgin olive oil
1 tbsp fresh spearmint, finely chopped
2 tbsp lemon juice
salt
Method
Step 1
For the yogurt sauce: Mix all ingredients until well combined and chill.
Step 2
In a large bowl put aubergines with 2 tbsp salt and cover with water. Set aside for 15′. Drain and pat dry with kitchen paper.
Step 3
In a large frying pan heat oil on medium heat and cook onion until translucent. Stir in fresh herbs for 1′. Remove pan from heat and allow to cool. Add all cheese, walnuts, egg and breadcrumbs and stir until well combined.
Step 4
Place aubergines slices vertically in front of you. Place 1 tbsp of stuffing on the smallest edge and roll up, sealing with a toothpick.
Step 5
Brush a medium baking dish with oil and place the rolls. Add 1 cup of water or until the base of the dish is covered. bake in a preheated oven at 180οC/fan for 30′-40′ or until nicely colored and cheese has melted. Serve warm with yogurt sauce.
NOTE
Manouri is a fresh semi-soft Greek whey cheese of Controlled Denomination of Origin (DOC).
Photo: John Athymaritis – Food styling: Antonia Kati
Και η συνταγή στα ελληνικά: Μελιτζάνες ρολό με γέμιση μανούρι και σάλτσα γιαουρτιού
