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eggplant roll-ups

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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


  1. Coat eggplant with olive oil and grill on each side for 3 minutes or until tender.
  2. As you are grilling, in a bowl mix other ingredients together.
  3. Remove eggplant from grill. Allow to cool off for a minute. Then load eggplant up with cheese mixture.
  4. Roll eggplants and place toothpicks in center to hold roll-up, or EAT immediately.
  5. ENJOY!

About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. Pingback: Eggplant & Spinach Pesto Rounds « be filled up

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