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Prep Time
10 mins
Total Time
25 mins
Makes
8

Ingredients

45 mL
prepared basil pestok
3 tbsp
1/2 cup
finely crumbled feta cheese
125 mL
8
leftover grilled or roasted eggplant slices (1/2-in./1-cm thick, lengthwise pieces)
1/2 cup
tomato sauce
125 mL
1/2 cup
shredded mozzarella cheese
125 mL
8
toothpicks

Method

Step 1
Mix basil pesto and feta in small bowl. Place heaping tablespoons of mixture near "short edge" of each eggplant slice. Roll up to enclose filling; secure with toothpicks. Transfer to foil-lined baking sheet. Drizzle tomato onto rolls. Top with mozzarella.
Step 2
Broil 2 to 3 min. or until golden and cheese is bubbly.

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Nutritional Facts Per Serving

Nutrition Description:
Per serving: 1/8 of the recipe
Calories:
80
Fat:
6 g
Saturated Fat:
2 g
Carbs:
3 g
Fibre:
1 g
Sugar:
2 g
Cholesterol:
10 mg
Protein:
3 g
Sodium:
250 mg