Gügüs Eggplant Rolls Filled with Feta Cheese and Baked with Spicy Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 large eggplant (s)
- Feta cheese, crumbled
- 500 g tomato (s), passed
- 1 medium bell pepper (s), red
- 1 large onion (s)
- 2 chilli pepper (s), red, fresh
- 2 large cloves garlic
- Mint
- parsley
- oil for frying
- 200 g cheese, rated
- Salt and pepper
- a little turmeric, optional
Print Recipe
Pin Recipe Instructions
- First, dice the bell pepper, onion, garlic and chilli pepper. Fry everything in a saucepan or pan for about 10 minutes. Then add the tomatoes, mint and parsley and let simmer on a low flame (preferably until the aubergines are ready).
- Wash the aubergines and cut them lengthways so that you have approx. 0.5 cm thick slices. Now fry each eggplant slice in a pan in oil until brown. When all the slices have been fried, fill them with the feta cheese (1 - 2 teaspoons, depending on size). Place them side by side in a baking dish, pour the tomato sauce over them and sprinkle with the grated cheese. Bake in the oven on the middle rack at 180 degrees (convection) until golden brown.
- Baked potatoes taste best with this.
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