Summer Eggplant and Feta Rolls

Serves: serves 4 as a canapé
Prep: 15 minutes
Cooks In: 15 minutes

Summer Eggplant and Feta Rolls

These eggplant rolls are a great summer canape or entree!


Print Recipe

  • eggplant (aubergine) 1 large
  • olive oil 3 tablespoons
  • rosemary 2 teaspoons, very finely chopped
  • garlic 2 cloves, minced
  • ground black pepper
  • salt
  • chargrilled capsicum 2, sliced (from a jar or deli)
  • sheep feta 100-150g, cut into 12 thin slices (I used Blue River Dairy's)
  • basil leaves 20


  1. Use a sharp knife and slice the top and bottom 1-2cm off the eggplant, so that it can stand upright on a chopping board. Carefully slice eggplant lengthways into 10-12 long 0.5cm-thick slices – try to keep the slices of equal thickness.
  1. Mix olive oil, garlic and rosemary and brush onto eggplant slices. Season with salt and pepper. Grill on a preheated BBQ grill plate or in a grill pan until lightly browned, about 5 minutes on each side. The eggplant slices should be cooked through, and soft and pliable. Alternatively, you can bake them on a baking tray lined with baking paper, in a 180degC/360 Fahrenheit oven for about 15 minutes until lightly browned.
  1. To assemble, lay a slice of grilled eggplant on a flat surface and top with a slice of feta, slices of capsicum, and 1-2 basil leaves, then roll up tightly and arrange on a platter, with the seam side down. Repeat with remaining ingredients.
Nutritional Information Per Serving
6.4 g
5.3 g
Total Fat
15.8 g
5.9 g