Feta & Red Pepper Eggplant Roulade

February, 2017

  • 2 large eggplants, sliced lengthwise into 1/4-inch slices
  • 2 tbsp olive oil
  • 1 cup ricotta cheese
  • 1/2 cup crumbled feta cheese
  • 2 tbsp olive tapenade
  • 2 tsp lemon juice
  • 1 egg
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup fresh dill, roughly chopped
  • 1 cup roasted red peppers, sliced
  • 1 1/2 cups of your favourite tomato sauce
  • 3/4 cup shredded mozzarella cheese
  • Preheat oven to 375˚F, and take out a baking dish.

Brush the eggplant slices evenly with the olive oil on both sides, and grill them until soft and pliable (2 to 3 minutes on each side). While they’re grilling, cover the bottom of your baking dish with 1 cup of the tomato sauce.

In a small mixing bowl, mix together the ricotta, feta, tapenade, lemon juice, egg, black pepper and half of the chopped dill. Next, spread a large dollop of the cheese mixture across the wide end of each grilled eggplant, and top with the roasted red peppers and remaining dill. Gently roll up each eggplant slice and place them seam-side down in the prepared baking dish. Top each roll with a dollop of the remaining tomato sauce, and sprinkle on the mozzarella. Bake in the preheated oven for 30 minutes, and serve while hot.

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