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Rolled aubergines stuffed with feta cheese

A dish that smells of Greek summer


  1. Preheat the oven at 220 degrees Celsius with the fan on

  2. Slice the aubergines into one centimeter slices.

  3. Arrange them in a greased pan and bake them until they turn brown

  4. Cut the onions into thin slices and sauté them in a saucepan with oil. Also add the garlic.

  5. Add the peeled tomatoes, salt, pepper, oregano and cook for 15 minutes covered with a lid.

  6. Finely chop the pieces of eggplant that can not be wrapped in rolls and place them with the crushed feta in a bowl.

  7. Add pepper, breadcrumbs, oil and oregano

  8. Season with salt and pepper the aubergines and add oregano and garlic

  9. Set the oven at 180 degrees Celsius with the fan off

  10. Sprinkle the stuffing on the aubergines and roll them.

  11. In a pan place a little sauce on the bottom and on top of the rolls. Pour the rest of the sauce on top and sprinkle with grated cheese.

  12. Bake for 35 minutes


1 kg eggplants (3 pieces)

300 g feta

400 g canned tomatoes

80 g cheese grated (Gouda or Emmentaler)

30 g breadcrumbs

1-2 medium-sized onions

Garlic, oregano

Salt, pepper, olive oil


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