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    You are in: Home / Recipes / Eggplant (Aubergine) and Feta Rolls Recipe
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    Eggplant (Aubergine) and Feta Rolls

    Eggplant (Aubergine) and Feta Rolls. Photo by tigerduck

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    bluemoon downunder's Note:

    As appetisers, these stylish and elegant Eggplant and Feta Rolls couldn't be quicker and easier to make, and there are times when that's just what we're all after: a simple, and tasty dish that is quick to put together, but doesn't actually look or taste 'quick and easy'! Naturally this recipe has fewer ingredients than other similar recipes. And that really means that more than ever the ingredients need to be TOP quality. I found this recipe in the June edition of the magazine 'Australian Table: easy family food and healthy living'.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.
    2. 2
      Rinse and dry well.
    3. 3
      Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.
    4. 4
      Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.
    5. 5
      Place on a platter to serve.
    6. 6
      TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.

    Ratings & Reviews:

    • on January 17, 2009

      I sliced my eggplant 1/8" - 1/4" thick and had trouble with them being too crispy - particularly the skin. Being crispy was yummy, but made them difficult to roll without shattering. I found that I needed VERY little feta (about 1/2 tsp) on each slice (used an 8" x 4" eggplant). My guests liked them, but I don't think I'll bother making them again. Having so few ingredients was a plus, though.

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    • on December 25, 2008


      I agree with twissis, these are 10+ stars! I made these today and my guests were lucky to get any as I was tempted to eat them all before they arrived! LOL I used graffiti eggplants, homegrown basil, and sheep's-milk feta. I did end up having to use more basil and feta than called for to get through all the eggplant (and they weren't large eggplants). I was surprised by the amount of flavor with so few ingredients. Thanks so much for this recipe bluemoon!

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    • on May 14, 2006


      These eggplant rolls are really easy to make and taste fantastic. BF prepared them and he sliced the eggplant as thin as he could. However, we loved the rolls best that were a little bit thicker than the others and we will keep that in mind for another time. We enjoyed them on my balcony together with olive crostini and we might prepare them as part of an appetizer buffet for a summer party. Thank you bluemoondownunder for this flavourful eggplant rolls with just 3 main ingredients!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Eggplant (Aubergine) and Feta Rolls

    Serving Size: 1 (130 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 81.8
    Calories from Fat 34
    Total Fat 3.8 g
    Saturated Fat 2.5 g
    Cholesterol 14.8 mg
    Sodium 189.5 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 5.2 g
    Sugars 4.2 g
    Protein 4.0 g

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