Eggplant Rolls with Filling
Appetizers • Greek
Description
Eggplant Rolls with Filling
Ingredients
- Eggplants 2 pieces
- Onion 1 piece
- Garlic 4 cloves
- Celery salt 3 pieces
- Tomatoes 15 oz
- Parsley 1 bunch
- Olive Oil to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Trim the ends of the eggplants and slice them lengthwise into pieces 5–7 mm thick.
Step 2
Sprinkle each piece with salt to draw out bitterness and excess moisture. Set aside for about 15 minutes.
Step 3
In a medium saucepan over medium heat, heat 5 tablespoons of vegetable oil. Add the onion, garlic (pressed), celery, and cook for about 3 minutes, or until the onion starts to soften and become translucent. Add the tomatoes and parsley and continue cooking for another 5 minutes. Season to taste with salt and pepper.
Step 4
Rinse the eggplants under cold water to remove the salt and pat dry with a paper towel. Preheat the grill or grill pan over medium heat. Once the grill is sufficiently heated, brush each eggplant slice with oil and sprinkle with salt and pepper on both sides. Grill for 1–2 minutes on each side until golden brown.
Step 5
Preheat the oven to 375°F. Grease a baking dish or tray. Spread the filling over each eggplant slice, leaving a little space at the edges (about 1 heaping tablespoon per slice). Starting from one end, roll up the eggplants and place them on the baking tray with the seam side down. Top with the remaining vegetable filling and bake for 15 minutes until golden brown.
Step 6
Remove from the oven and let sit for a couple of minutes.
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