Eggplant rolls stuffed with vegetables


  • Eggplants 1 kg
  • Carrots 2 grated
  • Florina red peppers 2 diced
  • Yellow cheese (kasseri cheese) 100 gr grated
  • Feta cheese 150 gr
  • Egg 1 beaten
  • Onion 1 finely chopped
  • Tomatoes 2 diced
  • Salt - pepper
  • Sugar 1 pinch
  • Corn oil for frying
  • Olive oil 2 tablespoons
  • Parsley for garnish


Wash the eggplants,cut them vertically into thin slices and leave them into salted water for 1/2 hour.Drain and fry them in the corn oil.Put them onto absorbent kitchen paper.In a frying pan heat the olive oil and saute the finely chopped onion until golden,add the pepper,saute them,add the grated carrots and then the tomatoes.Season with salt and pepper,add a pinch of sugar and remove from heat.In a bowl beat the egg,with the crumbled feta cheese and half of the yellow cheese(keep the rest for sprinkle).Add the egg mixture to the cool stuffing and stir.Stuff each thin slice of eggplant  and roll it.Follow the same procedure with all slices.Line them into roasting pan,sprinkle with the grated yellow cheese kept and bake at 190 degrees for 15-20 minutes until golden brown slightly and the cheese melts.Let the cool,garnish with parsley and enjoy them.


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