Eggplant Rolls
Gemista rollakia melitzanas me tyri
- Time: 40
- Sevings: 10
- cheese, eggplant, mezes, tomato, vegetables
- Appetizers, Side dishes
Ingredients
- 1 medium eggplant (flask)
- 10 slices bacon (you can skip it if you want)
- 10 sticks hard cheese (kefalotiri or regato)
- olive oil
- 1 large tomato
- oregano
- pepper
Method
- Wash the eggplants and cut them into thin slices (about 10).
- Grease the eggplants with olive oil and place them in non-stick baking paper.
- Put them in the oven and bake them for 10′ until almost cooked (you may need to turn upside down to avoid burning) and leave them to cool.
- Lay a slice of bacon, then on top place a slice of eggplant, then the cheese stick, and place a toothpick so it can not unroll.
- Continue until you run out of ingredients.
- Place the rolls in a baking pan.
- Grind the tomato, add some oregano, pepper, stir and pour over the rolls.
- Bake in preheated oven for 20′-30′ until the bacon is cooked.
Tips:
The slices of bacon and cheese sticks should be as many slices of eggplant you have.
Be careful with the cheese because it might melt if you leave it more time than needed.
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