Greek·non-vegetarian·medium

Lamb and Feta Stuffed Eggplant Rolls with Tomato-Oregano Sauce

Name: Lamb and Feta Stuffed Eggplant Rolls with Tomato-Oregano Sauce
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 large eggplants; 4 tbsp olive oil; 300g minced lamb; 100g feta cheese, crumbled; 1 onion, finely chopped; 3 garlic cloves, minced; 1/2 tsp ground cinnamon; 1/4 tsp ground allspice; 400ml tomato passata; 60ml dry red wine; 1 tsp dried oregano; to taste salt; to taste black pepper; 2 tbsp fresh parsley, chopped

Imagine tender slices of eggplant, grilled until smoky and pliable, then wrapped around a savory filling of minced lamb, crumbled feta, and a whisper of cinnamon. You nestle these rolls into a sun-drenched tomato sauce infused with oregano and a touch of red wine, then bake until everything melds into a rustic, soul-warming dish. This is Greek home cooking at its finest—hearty yet refined, with the salty tang of feta cutting through the richness of the lamb. Each bite takes you to a seaside taverna, where the evening air smells of herbs and charcoal. Serve with crusty bread to soak up every last drop of the aromatic sauce. It’s a meal you’ll want to make again and again.

65 min(prep 25 + cook 40)

4 servings

520 kcal

Ingredients

large eggplants2
olive oil4 tbsp
minced lamb300g
feta cheese, crumbled100g
onion, finely chopped1
garlic cloves, minced3
ground cinnamon1/2 tsp
ground allspice1/4 tsp
tomato passata400ml
dry red wine60ml
dried oregano1 tsp
saltto taste
black pepperto taste
fresh parsley, chopped2 tbsp

Nutrition

520 kcalper serving

Protein15g19%

Carbs35g45%

Fat15g19%

Fiber4g5%

Sugar8g10%

Directions

1
Slice eggplants lengthwise into 1/2 cm thick slices (about 8-10 slices). Brush both sides with 2 tbsp olive oil and season with salt. Grill on a hot griddle or in a large pan for 2-3 minutes per side until tender and marked. Set aside to cool.
2
In a skillet over medium-high heat, add 1 tbsp olive oil. Sauté the onion for 3 minutes until softened. Add garlic, cinnamon, allspice, and lamb. Cook, breaking up the meat, until browned (about 5-6 minutes). Remove from heat, stir in crumbled feta and parsley. Season with salt and pepper.
3
Preheat oven to 180°C (350°F). Place a heaping tablespoon of filling at one end of each eggplant slice and roll tightly. Place each roll seam-side down in a baking dish that holds them snugly in a single layer.
4
In a small bowl, combine tomato passata, red wine, oregano, and remaining 1 tbsp olive oil. Season with salt and pepper. Pour the sauce over the eggplant rolls, ensuring all are covered.
5
Bake uncovered for 25-30 minutes, until the sauce is bubbling and has thickened slightly. Let rest for 5 minutes, then garnish with extra parsley and a few extra feta crumbles if desired. Serve warm with crusty bread or a simple Greek salad.

#eggplant #lamb #greek #stuffed

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