Stuffed Roasted Eggplant Rolls (Greece)

• 1 eggplant, cut into 1/4-inch thick rounds
• Extra-virgin olive oil
• 1 large red onion, cut into 1/2-inch dice
• Kosher salt
• 3/4 cup feta cheese, crumbled
• 1 cup plain bread crumbs
• 1/2 cup grated kasseri
• 1 lemon, zested
• 2 tablespoons freshly chopped oregano leaves
• Pinch crushed red pepper flakes
• 1 clove garlic, smashed
• 1/2 cup Greek yogurt
• 2 tablespoons chiffonade fresh mint leaves

1. Preheat the oven to 375 degrees F.
2. Arrange the eggplant slices in 1 layer onto a baking sheet.
3. Drizzle with olive oil and roast until they are soft and pliable, about 15 to 20 minutes, turning them half way through the cooking time.
4. Reserve the 4 largest rounds and finely chop the remaining eggplant.
5. Heat a large skillet over medium-high heat.
6. When hot, add the onions and season with salt.
7. Cook until soft, about 5 minutes.
8. Put the cooked onion and chopped eggplant in a large bowl.
9. Add the feta, bread crumbs, kasseri, lemon zest, oregano, crushed red pepper, and garlic.
10. Add 2 to 3 tablespoons olive oil and combine well.
11. Taste and adjust the seasoning, if needed.
12. Divide the filling among the 4 reserved eggplant rounds.
13. Roll the eggplant around the filling and arrange on a serving platter with the seam side down.
14. Combine the yogurt and mint together in a small bowl.
15. Garnish each eggplant roll with a dollop of yogurt and serve at room temperature.
16. OPAH!!
17. !

eggplant, extravirgin olive oil, red onion, kosher salt, feta cheese, bread crumbs, grated kasseri, lemon, oregano, red pepper, clove garlic, greek yogurt, mint leaves

Taken from www.foodnetwork.com/recipes/anne-burrell/stuffed-roasted-eggplant-rolls-greece-recipe.html (may not work)