I am cooking eggplant roulades for lunch today. Who is with me? These Eggplant Roulades are stuffed with creamy, garlicky feta cheese, tomatoes and toasted walnuts. They are topped with some more walnuts and a balsamic reduction sauce. An unforgettable combination!
It may sound like a lot of work, but it’s not that bad. While the eggplants are baking, there is enough time to prepare the feta stuffing, toast the walnuts and make the balsamic reduction. Trust me on this one — you won’t have any regrets. And, your guests will really appreciate it.
I always peel the eggplant for recipes like this one. Today however, I decided to leave the skin on so that they would look pretty for the pictures. But after making the first roulade, I realized that it is not worth it. The skin is completely inedible, so I removed the skin for the remaining 7 roulades. So, if you are tempted to leave the skin on, learn from my mistake and don’t do it. 🙂
You can serve these roulades on a slice of toasted bread, just like I did, or they could make for a filling dinner if you serve these with a side of rice or mashed potatoes.
EGGPLANT ROULADES WITH FETA
- 1 large eggplant
- 2 tbsps olive oil
- 1 cup crumbled feta cheese
- 2 tbsps plain low-fat yogurt
- 1 large garlic clove minced
- 1 tsp paprika
- ¼ cup chopped dill
- 1 small tomato
- ⅓ cup walnuts
- dill to garnish
- 8 slices toasted bread (optional)
Balsamic reduction sauce
- ½ cup balsamic vinegar
- Preheat the oven to 450F.
- Peel the eggplant and slice it lengthwise into ¼ inch thick slices. Place the slices onto a baking sheet lined with parchment paper. Using a brush, coat the slices with a little bit of olive oil. Place the eggplant slices in the oven and bake for about 35 minutes until nicely browned. The time may vary slightly, so keep an eye on them.
- To prepare the feta spread, mix feta cheese with yogurt, garlic, paprika and chopped dill.
- Dice the tomato and squeeze out the excess liquid.
- Toast the walnuts in a small frying pan until fragrant.
- Once the eggplant slices are cooked, let them cool down a bit.
- To assemble roulade, spread a spoonful of feta mixture on the wider edge of each eggplant slice. Add some tomatoes, walnuts and some dill.
- Roll the slices into the a roulade.
- Top them off with leftover walnuts and tomatoes and sprinkle with the balsamic reduction. Serve the roulades on toasted bread for lunch or with some rice for dinner.
Balsamic reduction sauce
- After you’ve started baking the eggplant slices, pour balsamic vinegar into a small saucepan and simmer for about 20 minutes until it looks thick.
- Note: it will thicken even more as it cools down.