- 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
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 g
- Carbs:
- 3 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 10 mg
- Protein:
- 3 g
- Sodium:
- 250 mg
