Eggplant Feta Roll-Ups

8
Medium
Side Dishes

Characteristics

Under 30 minutes Vegetarian Without gluten

Nutritional Facts Per Serving

80
Calories
3 g
Protein
3 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 80
  • Lipides 6 g
    • Saturated fat  2.5 g
  • Cholesterol 10 mg
  • Sodium  250 mg
  • Carbs 3 g
    • fiber  1 g
    • Sugar  2 g
  • Protein 3 g

Ingredients

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

Method

  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.
  2. Broil 2 to 3 min. or until golden and cheese is bubbly. 

Tip: To roast eggplant slices, cut eggplant slices lengthwise into 1/2-in. (1-cm) thick slices. Brush with olive oil. Place on foil-lined baking sheet ; broil 3 to 4 min. per side or until very tender. If eggplant is undercooked it has a spongy texture.

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