Eggplant Feta Roll-Ups

  • Prep Time 10 min
  • Total Time 25 min
  • 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

Directions

  • 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.

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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Nutrition Facts

  • Nutrition Description Per serving: 1/8 of the recipe
  • Calories 80
  • Fat 6 g
  • Saturated Fat 2.5 g
  • Carbs 3 g
  • Sugar 2 g
  • Protein 3 g
  • Cholesterol 10 mg
  • Fibre 1 g
  • Sodium 250 mg