Grilled Eggplant Rolls Stuffed with Spinach and Feta Cheese

Slices of aubergine, stuffed and rolled, topped with cheese and spinach
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  • 105 mins
  • Prep: 60 mins,
  • Cook: 45 mins
  • Yield: Serves 4 generously
Ratings (28)

Delicious grilled eggplant slices, rolled and stuffed with a savory spinach and feta cheese filling then baked in a flavorful tomato sauce, make this Greek recipe a hit. These eggplant rolls can be a great vegetarian entrée or a tasty side dish to your favorite summer meal.

What You'll Need

  • 4 pounds eggplant (unpeeled and thinly sliced lengthwise unpeeled)
  • 2 tablespoons olive oil (for brushing)
  • For the Sauce: 
  • 2 tablespoons olive oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1/4 cup fresh parsley (chopped)
  • 1 teaspoon dried oregano
  • 1 15-ounce can tomato puree
  • 1 teaspoon sugar
  • 1/2 cup water
  • Dash salt (or to taste)
  • Dash freshly ground black pepper (or to taste)
  • For the Filling: 
  • 3 tablespoons olive oil
  • 1 small onion (diced)
  • 1/2 cup chopped parsley
  • 1 pound chopped fresh spinach 
  • 2 roasted red peppers, seeded and diced (optional)
  • 2 cups soft myzithra cheese 
  • 2 tablespoons kefalotyri cheese (grated)
  • 4 ounces feta cheese (crumbled)

How to Make It

  1. Generously salt the eggplant slices and place them in a colander for half an hour to sweat. The salt will draw out the water and will temper the bitterness of the eggplant.
  2. Prepare the sauce. Heat the olive oil in a saucepan over medium-high heat. Saute the onions until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the parsley, oregano, tomato puree, sugar and water and simmer covered for about 20 minutes.
  1. Prepare the filling. Heat the olive oil over medium-high heat in a medium skillet. Saute the onion until it's translucent, about 5 minutes. Add the parsley and spinach and saute for approximately 5 minutes or until wilted. Season with salt and pepper and set aside to cool.
  2. Combine feta, myzithra, grated Kefalotyri, diced red pepper and the lightly beaten egg in a medium sized mixing bowl. Depending upon how salty your feta is, you may want to add a little more salt and pepper.
  3. Fold in the cooled spinach and mix well. Chill the filling in the refrigerator until you're ready to assemble the dish.
  4. Rinse the eggplant slices and pat them dry. Brush them lightly with olive oil and grill them over medium-high heat, turning once, for about 5 minutes per side. 
  5. Preheat the oven to 350 F. Lightly grease a 9" x 12" roasting pan or baking dish. Place a heaping spoonful of spinach stuffing at the widest end of the eggplant. Roll the stuffing in the eggplant slice and place in the baking dish with the seam on the bottom.
  6. Spoon a generous amount of tomato sauce on each roll and bake in a preheated oven at 350 F for about 45 minutes or until the ingredients are heated through. I sprinkled some additional feta cheese on top before baking.

Tips and Variations: 

  • You can save yourself a step by using your favorite brand of jarred pasta sauce (horrors!) instead of making your own sauce if you're pressed for time. 
  • You can use frozen spinach if you can't find it fresh. Just thaw and drain well. 
  • Ricotta cheese can substitute for the myzithra in a pinch. 
  • You can substitute grated Parmesan for the kefalotyri if you can't find the genuine real-deal Greek cheese in your market.