GR
EN
eggplant rolls with Galotyri DODONI
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
maintanos.com (Marko Rossi & Danai Issaris)
traditional
contemporary
Level of difficulty
Time needed
90 minutes
INGREDIENTS
4 eggplants
1 cup DODONI galotyri 
2 tbs pine nuts
tbs pine nuts
2 onions (medium size)
olive oil
5 big tomatoes
2 garlic cloves
salt & pepper
salt pepper
1 tbs balsamic vinegar
1 tbs sugar
PREPARATION 
Cut the eggplants in thin slices and place them in salted water of about half an hour. Finely chop the tomatoes and garlic. Peel and cut the onions in slices. In a pan, put pine nuts until they get a bit golden.
EXECUTION 
Put tomatoes, garlic, salt, pepper, allspice in a pot and simmer in medium heat until there is no excess water in the sauce. In a pan, saute the onions in medium heat. After 15’ add balsamic vinegar and sugar. Keep simmering for another 10’ until onions are soft. Meanwhile, deep fry in olive oil the eggplants until they get soft. Strain excess oil in kitchen paper. Fill each eggplant slice with galotyri, onion, pine nuts and basil and roll them up. Deep the rolls in the tomato sauce.
Add fresh pepper, basil and serve.
