Eggplant Pesto Rolls Recipe

Name: Eggplant Pesto Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants (2 lbs); salt; pepper; 2 bunches basil; 3 garlic cloves; 1 tablespoon sunflower seeds; 3 12 ounces feta; 8 tablespoons olive oil; ¼ cup breadcrumbs; 1 cup low-fat sour cream; ½ cup yogurt; 1 cucumber; 3 sprigs mint; wooden skewer

Servings: persons

3 eggplants (2 lbs)
salt
pepper
2 bunches basil
3 garlic cloves
1 tablespoon sunflower seeds
3 12 ounces feta
8 tablespoons olive oil
¼ cup breadcrumbs
1 cup low-fat sour cream
½ cup yogurt
1 cucumber
3 sprigs mint
wooden skewer

1
Clean eggplant and cut lengthwise into slices 1/8-inch thick (using a vegetable slicer).
2
Lay slices flat on a rack, salt, and set aside for 1 hour.
3
In the meantime, rinse basil and pat dry.
4
Remove leaves and chop finely.
5
Peel garlic.
6
In an ungreased pan, roast sunflower seeds until light brown, stirring constantly, then remove from pan.
7
Dice feta.
8
In a blender, process basil, 2 cloves garlic, sunflower seeds, feta, and 4 tbs olive oil to make a smooth paste.
9
Add the bread crumbs and season with salt and pepper.
10
Stir together sour cream and yogurt until smooth.
11
Squeeze garlic through a press and add, then season with salt and pepper.
12
Peel cucumber in a striped pattern, remove seeds, and grate.
13
Fold into sour cream-yogurt mixture.
14
Add more salt and pepper to taste, if desired.
15
Rinse mint, remove leaves, and chop.
16
Fold into dip.
17
Pat eggplant dry, spread with prepared pesto, and roll up.
18
Brush the outside of each roll with oil and thread onto skewers.
19
Cook on the preheated grill for 15-20 minutes.
20
Serve with the sour cream dip.

786

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 eggplants (2 lbs), salt, pepper, 2 bunches basil, and more.

Yes, Eggplant Pesto Rolls falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant Pesto Rolls

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