Prepare to embark on a culinary journey that will transform your kitchen into a Greek paradise! Imagine tender eggplant rolls stuffed with a creamy, herb-infused cheese mixture, baked to golden perfection – this isn't just a recipe, it's a flavor explosion waiting to happen. Papuchakia is more than a dish; it's a celebration of Mediterranean cuisine that will make your taste buds dance and your dinner guests beg for the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 medium eggplants
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/4 cup fresh parsley, chopped
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Wash the eggplants and slice them lengthwise into 1/4-inch thick pieces. Lightly salt the eggplant slices and let them sit for 15 minutes to draw out excess moisture. Pat dry with paper towels.
- In a mixing bowl, combine ricotta cheese, half of the mozzarella, Parmesan cheese, egg, chopped parsley, oregano, salt, and pepper. Mix thoroughly until well blended.
- Brush the eggplant slices with olive oil and place them on the prepared baking sheet. Bake for 10-12 minutes until they become slightly tender and golden.
- Remove eggplant slices from the oven and let them cool slightly. Spread the cheese mixture evenly on each eggplant slice.
- Roll each eggplant slice into a neat roll, creating a spiral-like shape with the cheese filling inside.
- Place the rolled eggplant pieces in a greased baking dish, seam side down. Sprinkle the remaining mozzarella cheese on top.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and slightly golden brown.
- Remove from oven and let rest for 5 minutes. Garnish with additional fresh parsley if desired.
- Serve hot as a delicious appetizer or side dish, accompanied by a fresh salad or crusty bread.
Tips
- Salt and drain your eggplant slices to remove excess moisture, ensuring a perfect texture and preventing sogginess.
- Use fresh herbs for maximum flavor – the parsley and oregano make a huge difference in the final taste.
- For extra richness, try using a blend of cheeses like ricotta, mozzarella, and Parmesan.
- Make sure to brush the eggplant slices with olive oil before the first bake to help them become golden and tender.
- Let the rolls rest for a few minutes after baking to allow the cheese to set and make them easier to serve.
- This dish can be prepared ahead of time and reheated, making it perfect for meal prep or entertaining.
- For a lighter version, you can use low-fat cheeses without compromising on flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 22g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
