Eggplant Rolldakia

12 Mar
There is nothing in this world as relaxing to me as an afternoon in the kitchen. Luckily, I found some time during this crazy week to throw open the windows, enjoy the 55 degree weather, blast the Erykah Badu Pandora station (if you don’t know, now you know), and tinker about with some potential additions to the Greek Easter line up.
 
I loved making these eggplant rolldakia (alternate Kef name “Egg(plant) Rolls,” but the Greek won out over the pun this time). The inspiration came from this vegan version, but I had to cheese mine way up.
 
Eggplant Rolldakia
 
Ingredients
  • 1 jar of your favorite tomato sauce (my money is on smoky marinara)
  • 3 medium-large eggplant (length more important than girth in this case)
  • salt to sprinkle
  • olive oil
  • 30 oz ricotta cheese
  • 8-12 oz feta, depending on how feta-y you like your filling to taste
  • 1/2 c grated romano (or parmesan if you are working with a nurse’s budget, like me)
  • 1 egg, lightly beaten
  • 1/2 c minced basil
  • 4-5 cloves minced garlic
Assembly
1. Preheat oven to 375. Lightly grease rimmed 2-3 baking pans and let them heat up in the oven as it preheats. Put ricotta cheese in a strainer to get rid of excess liquid. Wash eggplant, chop off the stems. Slice eggplants vertically into thin strips, aiming for slices that are 1/2 inch thick or less. I found that I did a crappy job on the first one but had the skill honed by the third eggplant–so learning curve ain’t a steep one. Lay slices on clean dish towels or paper towels, sprinkle fairly generously with salt and let sit for 15 minutes or so–you will see the excess water come to top of each slice.
 
2. As the eggplant slices sit in salt, stir in a bowl until combined the ricotta, feta, romano, egg, garlic and basil. 
 
3. Wipe off the moisture from the top of the slices. Arrange slices in a single layer on the hot pans–they will probably not all fit in one round. Cook in oven until slightly browned on bottom, about 5 minutes. Flip and cook another 4-5 minutes more so other side browns as well. Once both sides are slightly browned, take off pan and let cool. Repeat until you’ve gone through all the slices.
 
4. As you work through browning all the slices, start filling the cooled eggplant with cheese. Put 1-1.5 TBS of filling at one end of a slice and roll tightly, finishing with the seam down. Repeat until either filling or slices run out (I had some extra filling left over).
 
5. Arrange on a rimmed baking sheet (no need to regrease). Don’t let them touch, but the rolls can be very close together. Mine fit on one large pan. Distribute tomato sauce among rolls, spreading it between and over them.
 
6. Bake for 15-20 minutes. Rolldakia are done when the eggplant look more brown than white–sorry that is the best way I can describe it. If you take them out and they are not easily sliced with a knife, they are not done.

2 Responses to “Eggplant Rolldakia”

Trackbacks/Pingbacks

  1. I Survived Greek Easter 2013 | Cooking Up Kefi - May 15, 2013

    […] Eggplant Rolldakia                                ρολάδαkια μελιτζάνας […]

  2. Best of CuK | Cooking Up Kefi - December 10, 2013

    […] Eggplant Rolldakia […]

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