Cheese Stuffed Eggplant Rolls
- Large mixing bowl
- Chef's knife
- Vegetable peeler
- 9×13-inch baking dish
- Baking sheet
INGREDIENTS
- 3 large eggplants
- 2 cups/500 grams farmer's cheese
- ½ cup/100 grams feta
- 1 cup/100 grams mozzarella, shredded
- 2 cups fresh spinach leaves, chopped
- 2 garlic cloves, pressed
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Zest of 1 lemon
Sauce:
- 1 cup tomato purée
- A handful of fresh basil leaves, chopped
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon sugar
- 2 garlic cloves, pressed
- 1 cup hot water
INSTRUCTIONS
- Preheat the oven to 400°F (200°C), convection/turbo setting if available.
- Peel the eggplants in a zebra pattern, alternating strips of skin. Slice lengthwise into ¼ inch/0.5 cm thick pieces. Arrange the slices on a parchment-lined baking sheet, brush both sides lightly with olive oil, and roast for 20 minutes, or until tender and golden.
- In a large bowl, combine the farmer’s cheese, feta, mozzarella, spinach, garlic, salt, pepper, and lemon zest. Mix well until smooth and fully combined.
- Spoon some of the cheese mixture onto each roasted eggplant slice and roll tightly. In a separate bowl, stir together the tomato purée, basil, olive oil, salt, pepper, sugar, garlic, and hot water. Pour the sauce into a 9×13-inch baking dish and arrange the eggplant rolls seam-side down over the sauce. Top with additional mozzarella and fresh basil, if desired.
- Cover the dish with parchment paper, then foil. Bake for 30 minutes at 350°F. Uncover and bake for 10 minutes more, until bubbling and lightly browned.
- Serve warm.
FAQ
How can I make the rolls ahead of time?
You can prepare the full recipe up until the point of baking. After rolling the eggplant slices and placing them in the sauce-filled baking dish, cover tightly with parchment and foil, and refrigerate for up to 24 hours. When ready to bake, let the dish sit at room temperature for 20 to 30 minutes to remove the chill, then bake as directed.
Can I freeze the cheese stuffed eggplant rolls?
Yes, either before or after baking. To freeze the cheese stuffed eggplant rolls before baking, assemble the rolls in a freezer-safe baking dish, cover tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as usual. To freeze after baking, let the dish cool completely, then wrap and freeze. Reheat in a 350°F oven, covered, until heated through. Note that the texture of the eggplant may soften slightly, but the flavor will still be excellent.
How do I prevent the rolls from falling apart during baking?
Make sure the eggplant slices are properly roasted until pliable but not overcooked. If they are too thin or too soft, they may tear or collapse. Roll them tightly and place them seam-side down in the baking dish so they stay secure during baking. Using a thick tomato sauce base helps anchor the rolls, and covering the dish with parchment and foil ensures they steam gently and hold their shape before uncovering for browning at the end.
Are these cheese stuffed eggplant rolls gluten-free?
Yes, the rolls are naturally gluten-free as long as none of the ingredients include added starches or thickeners containing gluten. The eggplant serves as the wrapper, and the filling contains cheese and spinach, which are gluten-free by nature. Always double-check store-bought cheeses and sauces to confirm they don’t include stabilizers or additives with wheat derivatives. If serving to someone with celiac disease or a gluten sensitivity, it’s best to use certified gluten-free products, especially for tomato purée and pre-shredded cheese.
What dishes go well with cheese stuffed eggplant rolls?
The rolls pair well with simple, fresh sides that balance the richness of the dish. A crisp green salad with lemon vinaigrette, roasted vegetables, or garlicky sautéed greens make excellent accompaniments. For a heartier meal, serve with cooked grains like quinoa, farro, or brown rice to soak up the sauce. Crusty bread is another great option if gluten isn’t a concern. Avoid heavy or creamy sides, which may compete with the filling and sauce rather than complement them.
What’s the best way to reheat leftovers?
To reheat leftover cheese stuffed eggplant rolls, place them in an oven-safe dish, cover with foil, and bake at 350°F for 20 to 25 minutes, or until fully warmed through. For a quicker option, microwave individual portions on a microwave-safe plate, loosely covered, for about 2 to 3 minutes, checking and stirring halfway. Avoid reheating uncovered in the oven, as this can dry out the filling and sauce. Adding a spoonful of extra tomato sauce before reheating helps maintain moisture and flavor.
Can I grill the eggplant instead of roasting it?
Yes! Grilling the eggplant adds a smoky depth. Brush the eggplant slices lightly with olive oil and grill them over medium heat for 2 to 3 minutes per side, or until tender and grill-marked. Let the slices cool before filling and rolling. Grilling works especially well in summer months or when you want to avoid turning on the oven. Just make sure the slices are flexible enough to roll without breaking.
