Eggplant Feta Roll-Ups

Prep time: 10min
Total time: 25min
Makes: 8
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
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
cholestrol
10 mg
fibre
1 g
sodium
250 mg

Directions

  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.