Pesto Feta Eggplant Rolls
With tender grilled eggplant, tangy feta and fresh pesto, this easy-to-eat appetizer is earthy and robust. With five ingredients and a 20-minute prep time, eggplant rolls just may be your new go-to side dish. Plus, you can use your favorite prepared pesto or make your own! The combinations really are endless.
INSTRUCTIONS
Preheat outdoor grill to high heat (if indoors, a stovetop grill pan will work). Cut the eggplant lengthwise into 1/4-inch thick slices and brush each slice evenly with olive oil on both sides. Grill the eggplant slices in batches until softened, about 3 minutes each side. Remove from grill to a paper towel-lined pan and allow to cool slightly. In a small bowl, mix the pesto and lemon juice together. Spread a heaped tablespoon of the mixture evenly over each eggplant slice and top with a sprinkle of feta. Carefully roll up the eggplant slices and skewer with a toothpick. Place each roll on a plate seam-side down and brush with a little olive oil (if desired) and season with a sprinkling of salt and pepper to taste. Serve immediately.
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