Eggplant Feta Roll-Ups
Prep Time
Makes
Cooking Mode
45 mL prepared basil pestok
½ cup finely crumbled feta cheese
8 leftover grilled or roasted eggplant slices (1/2-in./1-cm thick, lengthwise pieces)
½ cup tomato sauce
½ cup shredded mozzarella cheese
8 toothpicks
45 mL prepared basil pestok
½ cup finely crumbled feta cheese
8 leftover grilled or roasted eggplant slices (1/2-in./1-cm thick, lengthwise pieces)
½ cup tomato sauce
½ cup shredded mozzarella cheese
8 toothpicks
Directions
1Mix 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.
2Broil 2 to 3 min. or until golden and cheese is bubbly.
Tips
1
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.
Disclaimer
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Personal Note
Personal Note
