Sunday, September 3, 2017

Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber Recipe

Source: Joshua Bousel,


For the Filling:
1 1/2 cups Greek yogurt
1/2 cup finely grated feta cheese
1 tablespoon fresh juice from 1 lemon
1 tablespoon finely minced fresh oregano
1 teaspoon finely minced fresh mint
1 teaspoon finely minced fresh dill
1 teaspoon minced garlic (about 1 medium clove)
Kosher salt and freshly ground black pepper

For the Eggplant Rolls:
2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
1/3 cup extra-virgin olive oil
3 roma tomatoes, stemmed, cored, and cut into 1/4-inch dice
1 cucumber, seeded and cut into 1/4-inch dice
Kosher salt and freshly ground black pepper

For the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper.

For the Eggplant Rolls: Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board and let cool for 3-5 minutes.

Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve.

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