John Myers
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Cretan Eggplant Rolls with Minced Meat and Feta Cheese
The perfect cretan eggplant rolls with minced meat and feta cheese recipe with a picture and simple step-by-step instructions.
For the filling:
- Salt
- Extra virgin olive oil
- 2 Eggs, size M
- Breadcrumbs
- 250 g Minced meat, mixed
- 100 g Feta cheese, crushed
- 1 With Vegetable onion, brown
- 2 medium-sized Cloves of garlic, fresh
- 2 tsp Oregano, fresh or frozen
- 2 tsp Paprika powder, noble sweet
- 0,5 tsp Black pepper from the mill
- 0,5 tsp Cayenne pepper
- 1 tsp Chicken broth, Kraft bouillon
- 1 tsp Cumin powder (cumin)
To garnish:
- Walnut kernels, roughly chopped
- Grapes, light yellow, green
- Wash the aubergines, cap both ends and cut lengthways into approx. 8 mm thick slices (bread slicer or adjustable slicer). Salt the slices on both sides and let the salt work for 10 minutes. Rinse well with water and dry well covered on a fresh tea towel.
- In the meantime, cut the onion and garlic into small pieces and toast them in 3 tablespoons of olive oil until translucent. Mix together with the spices and the feta cheese into the minced meat mixture.
- Fry the aubergine slices brown on one side with 5 – 6 tablespoons of olive oil. Whisk the eggs with a pinch of salt and pour them into a flat plate. Also keep the breadcrumbs ready in a flat plate. Place the aubergine slices on the worktop with the browned side up, distribute a tablespoon of the minced meat mixture on the lower part of the slice, then do not roll the slice too loosely from the bottom up and secure the roll vertically with a toothpick.
- Roll the almost finished rolls through the beaten egg, then through the breadcrumbs. Put 4 tablespoons of olive oil in a sufficiently large pan and fry the breaded rolls in portions until light brown. Drain a little on paper towels and place on a serving dish.
- Garnish and serve warm with bread and tzatziki as a starter.
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