Grilled Aubergine (eggplant) Rolls Stuffed with spinach and feta cheese

I have written several posts over the last couple of weeks about the amazing and wonderful things I saw during my week in Athens. There are still many more to talk about and share and I can’t wait to share some of the things we saw and did over our week on the island of Santorini. But this is a cookery blog and it has been awhile since I have posted a recipe on here.

Me on a traditional Greek boat

Me on a traditional Greek boat

Santorini is for me, a paradise. A jewel on the cusp of the Sea of Crete and the Aegean. I will post in more detail about Santorini soon but this is about one of my FAVORITE dishes of the holiday which I had here.

Oia, Santorini. As seen from the sea

We didn’t really do any cooking on holiday as our days cookery course never happened but since we got back I have recreated some of the wonderful meals we had during our time in Athens and Santorini. If you read my post on Food so Good, you’ll almost cry then you will have read about the fantastic meal we had at Mama’s House a great restaurant (check the tripadvisor reviews here). This was the food that almost made me cry it was just so good. The whole place was lovely and Mama herself was great. We ate here twice that week and both times we had the same baked Aubergine starter. They were delicious grilled Aubergine rolls, stuffed with a cheese and spinach mix baked with a delicious tomato sauce.

Dinner at Mama’s House – Fira, Santorini. Staters, including Grilled Eggplant rolls stuffed with three cheese and spinach. Yum!

This was the first Greek dish I tried cooking when we got back. I made it last week and was really, really happy with how they turned out. Today we had Hana’s parents round for lunch and made them a lovely Greek inspired meal starting with these little gems.

Grilled Eggplant Rolls Stuffed with Spinach and Feta Cheese

Grilled Eggplant Rolls Stuffed with Spinach and Feta Cheese

Both times I have enjoyed cooking these as much as I have enjoyed eating them. They don’t take too much work and are so tasty! On Santorini and back home we have always had them as a starter but they could easily be a main course if you have a larger portion. I would serve them with a nice Greek Salad as a main course.

Grilled Eggplant Rolls Stuffed with Spinach and Feta Cheese

This makes enough for 4 people as a starter, or 2 as a main.

Preparation time 15 mins

cooking time 1hr


1 – 2 Aubergines (depending upon size)
Olive oil

For the sauce

2tbsp olive oil

1 small onion, finely diced

2 cloves of garlic, crished and diced

handful of fresh parsley, finely chopped

1tsp dried oregano

1tsp dried basil

1 400g can of tomatoes

For the filling

1tbsp olive oil

1 small onion

handful of chopped parlsy

dash of pepper

2 roasted red peppers

2tbsp ricotta cheese

50g grated parmesan cheese

4oz feta cheese

1 beaten egg


Preheat your oven to 180-200c. Quarter the red peppers, drizzle with olive oil and roast in the oven for about 30 minutes. When it is ready cool and dice the peppers ready for the filling.


Heat the olive oil in a pan and add the onions and garlic, cooking for about 5 minutes or until the onions are translucent. Add the dried oregano and basil and the can of tomatoes. Season with pepper and salt to taste. Bring to the boil then cover and simmer for 30 minutes. Set aside.

Tomato and herb sauce

Tomato and herb sauce


Cook the onion over a medium heat for about 5 minutes. Then add the parsley and spinach and saute until the spinach has wilted down. Set aside to cool.

In a bowl mix the feta, ricotta and parmesean together. Add the egg a little at a time and combine it all. Add the cooled red pepper and the spinach mix and fold together. Give it a taste and season a bit more if needed.

Three cheese and spinach filling

Three cheese and spinach filling


Thinly slice the aubergines lengthwise. They need to be thin so you can roll them later. Toss in olive oil and grill for 6 minutes turning half way through.

Aubergine (Eggplant)

Aubergine (Eggplant)

Make the rolls

Oil a roasting dish. Take a aubergine slice and place a spoonful of the filling on the widest end of it. Roll the aubergine slice around the stuffing and place it seam-side down in the roasting dish. Repeat till you have used all your aubergine slices and filling. Cover with the tomato sauce and bake in the oven for 40 minutes.

Grilled Aubergine (eggplant) Rolls Stuffed with Spinach and Feta Cheese

Grilled Aubergine (eggplant) Rolls Stuffed with Spinach and Feta Cheese

Enjoy! we had ours with some salad and courgette croquettes, another dish I had several times on Santorini and will put the recipe up for very soon.

Greek starters

Greek starters

I believe Greece is a wonderful country with such a rich history that in a couple of weeks you can not even begin to scratch the surface of everything you should see or do. Though the country is going through a very hard time at the moment I am optimistic about its future having seen a little bit of its past

Food so good you’ll almost cry!

Food so good you’ll almost cry part 2

A week in Athens part 1


5 responses to “Grilled Aubergine (eggplant) Rolls Stuffed with spinach and feta cheese

  1. Pingback: Courgette (zucchini) Croquettes or Kolokithokeftethes | russellskitchen·

  2. Thanks for the post about the aubergine rolls and Mama’s House! We also loved eating there during our visit in May. Do you happen to remember the house salad dressing and what the ingredients might be?


    • Hi I loved the food at Mama’s House! It was all great. I remember the salad and the dressing but I don’t remember the ingredients for it?

      Let me know if you enjoy the Aubergine rolls 🙂


      • My husband, two friends, and I will be having a Greek reunion dinner in August, and we’ll try the aubergine rolls then for sure, if not before. Will let you know how they turn out! I was finally able to locate my notes on the salad & dressing from Mama’s House. Salad: spinach, arugula, pomegranate seeds, maybe some vegetables (? not sure about my notes here), apples, walnuts, parmesan cheese. Dressing: safflower oil, mustard, oranges, salt & pepper, tarragon.


      • That sounds really nice, I hope they turn out well. Thank you for sending the salad and dressing recipe. I will be trying that out very soon so I will let you know how it goes. I loved the food in Greece and have a few posts about my favourite Greek recipes which I would recommend checking out. The croquettes are a close second to these!


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