Eggplant Rolls
  • 1 medium eggplant cut in slices – lengthwise
  • 3 tablespoons tomato sauce
  • 1 tablespoon tomato paste
  • 8 ounces feta
  • Green & red pepper (1/2 of each – diced)
  • 2 green onions, chopped
  • 1 teaspoon mustard
  • 1 teaspoon balsamic reduction
  • ½ bunch of fresh parsley, chopped finely
  • Olive oil – 2 tablespoons
  • 2 tablespoons pine nuts
  • Salt & pepper to taste



Grill the eggplant slices until lightly brown and let cool.

When cooled place a piece of feta at the bottom (widest part) of an eggplant slice, roll up and place on a serving dish seam side down.  Continue making rolls until all slices are used.




Sautee red & green peppers with olive oil until softened, add green onions and sauté for an additional 2-3 minutes, add tomato sauce and tomato paste, mustard and balsamic reduction, parsley, salt & pepper, sauté all for 3-4 minutes.


Top the eggplant with the sauce, garnish with pine nuts & parsley.