- 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.
Tips
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: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
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
