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Grilled Eggplant Rolls with Feta and Olives

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Serves 2 as a main dish or 6 as an appetizer

  • by from Fine Cooking
    Issue 124

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner. Having a cookout? The recipe can be easily doubled for a crowd.

  • 1 large eggplant, trimmed and sliced into 6 1/2-inch-thick lengthwise slices
  • Extra-virgin olive oil, for brushing
  • Kosher salt and freshly ground black pepper
  • 1/2 cup crumbled feta
  • 2 Tbs. chopped pitted Kalamata olives
  • 2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.

nutrition information (per serving):
Calories (kcal): 70, Fat (kcal): 6, Fat Calories (g): 50, Saturated Fat (g): 2.5, Protein (g): 2, Monounsaturated Fat (g): 3, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 0, Sodium (g): 190, Cholesterol (g): 10, Fiber (g): 1,

Photo: Scott Phillips

these are wonderful and pretty easy to make. My husband does not like eggplant and he loved these.

Excellent, flavorful and easy! Perfect appetizer with a glass of chilled white wine.

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