I love-r me some of these! Eggplant roll-ups were the highlight of dinner tonight. They took all but 10 minutes to make. Here’s what you need and how to make them:
1/2 c cream cheese (room temp)
fresh basil (not sure, didn’t measure!)
1/4 c sun-dried tomatoes chopped
1/2 c feta cheese crumbles
squeeze of 1/4 a lemon
1 eggplant sliced lengthwise, brushed with basil infused olive oil
- Coat eggplant with olive oil and grill on each side for 3 minutes or until tender.
- As you are grilling, in a bowl mix other ingredients together.
- Remove eggplant from grill. Allow to cool off for a minute. Then load eggplant up with cheese mixture.
- Roll eggplants and place toothpicks in center to hold roll-up, or EAT immediately.