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.
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.
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.
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.
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)
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.
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.
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.
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.
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.
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