Cheese Stuffed Eggplant Rolls

Cheese Stuffed Eggplant Rolls @einavhakounfood

6 servings | 1 hour 15 minutes

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

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.

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