Grilled Eggplant Rolls with Feta and Olives
These grilled eggplant rolls are stuffed with a delicious combination of feta cheese and olives, creating a flavorful and healthy vegetarian appetizer or side dish.
Equipment
- Grill
- Kitchen knife
- Cutting board
- Basting brush
- Large bowl
- Tongs
Ingredients
- 1 large eggplant
- 1/4 cup olive oil
- Salt and pepper - to taste
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped Kalamata olives
- 1/4 cup chopped sun-dried tomatoes
- Fresh herbs - such as parsley or basil, for garnish (optional)
Instructions
- Preheat your grill to medium-high heat.
- Slice the eggplant into long, thin strips, about 1/4 inch thick.
- Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
- In a bowl, mix together the crumbled feta cheese, chopped olives, and sun-dried tomatoes.
- Place a spoonful of the feta mixture at one end of an eggplant slice and roll it up.
- Secure the roll with a toothpick.
- Repeat with the remaining eggplant slices and filling.
- Place the rolls on the preheated grill, and cook for 3-4 minutes on each side, until grill marks appear and the eggplant is tender.
- Once cooked, remove the rolls from the grill and let them cool for a few minutes.
- Serve warm, garnished with fresh herbs, if desired.
Notes
You can also bake these eggplant rolls in the oven at 375 degrees Fahrenheit for 15-20 minutes, if you don't have a grill.
Feel free to add in other ingredients to the filling, such as chopped roasted red peppers or diced onions.
For a heartier meal, serve these rolls on top of a bed of greens or with a side of rice.
These rolls can also be made ahead of time and served at room temperature.
To make this recipe vegan, substitute the feta cheese with a dairy-free alternative or use tofu instead.