Stuffed Eggplant with Feta Cheese and Spinach in Chunky Tomato Sauce

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12 slices of eggplant, thinly cut
2 bags spinach, cleaned and steamed
2 cups low-fat feta cheese
1 teaspoon dry mustard
1 teaspoon garlic
salt and pepper to taste
olive oil
Tomato Sauce:
3 pounds  tomatoes (you can use canned tomatoes, but make sure no sugar or other ingredients are added)
2 tablespoons garlic
4 cups chopped onion
1 cup chopped basil, oregano, and rosemary
1/8 cup olive oil
salt and pepper
chili flakes

Mix spinach, feta cheese and garlic; add salt and pepper to taste. Split mixture into 12 even portions. In a non-stick pan, sear eggplant in a little oil. Let cool on paper towel. Lay eggplant slices on a flat surface. Place one potion of spinach-feta cheese mixture in the middle of each slice, and roll into small roulades. To heat, place a little oil in a non-stick pan and brown until hot.

Tomato Sauce:
Heat oil in a 2-quart saucepan; add onion and garlic until brown. Add tomatoes and seasoning; simmer over low heat for 30 to 45 minutes until sauce thickens. Pour sauce over cooked, hot eggplant and garnish with fresh herbs.

Yield: 6 servings.


We made a highly modified version of this recipe which was really delicious. We made it into a dish that was eventually baked in the oven with melted cheese on top. It involved a lot more eggplant - about 2 or three - and we kept the basic seasonings very similar (adding nutmeg and cayenne instead of chilli flakes to the stuffing), but changed the proportions. We cut out the mustard altogether - it doesn't seem to be mentioned in the recipe anyway!
Emily, Auckand, New Zealand

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