Eggplant Dolmades

Name: Eggplant Dolmades with Herbs and Cheese
Prep time: 30 min
Cook time: 80 min
Ingredients: 4 cups canned chopped tomatoes; 2 garlic cloves; Salt and sugar to taste; 2 tablespoons olive oil; 1 - 2 cups all purpose flour; 4 large eggs (slightly beaten); 3 1/2 cups breadcrumbs; 2 2/3 cups grated Kefalotyri cheese (about 220 g); 2 medium-large eggplants (cut lengthwise into 18 slices, each about 1 cm thick); 350 g kasseri cheese (or any semi-hard, mild yellow sheep's milk cheese, coarsely grated); 1 1/4 cups anthotyro or ricotta (drained); 3/4 cup chopped fresh basil leaves; ½ cup chopped fresh mint leaves; 1/3 cup chopped fresh oregano leaves; Pepper to taste

5 from 1 vote

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Stuffed eggplants come in many shapes and sizes in the repertoire of traditional Greek recipes. This recipe for Eggplant Dolmades is a favorite. If you want to use Greek dried herbs and wonderful Greek olive oil to give this recipe an authentic note, go to my online store

5 from 1 vote

Eggplant Dolmades

By Diane Kochilas

Prep Time 30

Cook Time 1 20

Servings

Cheese, Feta, Main Courses, Meze / Starters, Recipes, Vegetables, Vegetarian

Prep Time 30

Cook Time 1 20

Servings

Cheese, Feta, Main Courses, Meze / Starters, Recipes, Vegetables, Vegetarian

Ingredients

For the sauce

4 cups canned chopped tomatoes
2 garlic cloves
Salt and sugar to taste
2 tablespoons olive oil

For the eggplants

1 - 2 cups all purpose flour
4 large eggs slightly beaten
3 1/2 cups breadcrumbs
2 2/3 cups grated Kefalotyri cheese about 220 g
2 medium-large eggplants cut lengthwise into 18 slices, each about 1 cm thick
350 g kasseri cheese or any semi-hard, mild yellow sheep's milk cheese, coarsely grated
1 1/4 cups anthotyro or ricotta drained
3/4 cup chopped fresh basil leaves
½ cup chopped fresh mint leaves
1/3 cup chopped fresh oregano leaves
Pepper to taste

Instructions

In a medium saucapan, simmer the tomatoes, garlic, salt, sugar and olive oil together until thickened and reduced by about 1 cup. Remove from heat and set aside.
Preheat oven to 350F/180C. Oil 3 baking sheets and one glass baking dish large enough to hold the eggplant rolls (about 13 X 9 X 2 inches).
Place flour in a wide shallow bowl, eggs in second bowl, and breadcrumbs mixed with 1 cup kefalotyri cheese in another.
Season each eggplant slice with salt and pepper. Press each slice, one at a time, into the flour, then dip into the beaten egg, and finally into the breadcrumb-cheese mixture.
Arrange eggplant slices in single layer on prepared sheets. Bake eggplant in batches until coating is golden, turning after 15 minutes, about 30 minutes total. Cool on sheets.
Mix the kasseri, anthotyro, herbs, and 1 cup of kefalotyri in a bowl. Season with salt and pepper.
Spread about 2 tablespoons of the cheese filling over the surface of each eggplant slice. Starting at the narrow end, roll up eggplant slices. Arrange rolls, seam side down, in prepared baking dish. Spoon the sauce over the rolls and sprinkle with remaining kefalotyri.
Bake uncovered until the eggplant dolmades are heated through and the kasseri melts, about 30 minutes.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Eggplant Dolmades