Sun-Dried Tomato Pesto Eggplant Roll-Ups with Whipped Feta

These eye-catching eggplant roll-ups combine crispy-edged roasted eggplant with luxurious whipped feta and bold sun-dried tomato pesto. Perfect for entertaining or meal prep, they offer restaurant-quality presentation with home kitchen ease. The contrast of textures and flavors will make this your new go-to party appetizer.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 medium eggplants (sliced lengthwise into 1/4" strips)
• 3 tbsp olive oil (divided)
• 1 cup sun-dried tomatoes in oil
• 1/2 cup fresh basil
• 1/4 cup pine nuts
• 2 garlic cloves
• 8 oz feta cheese
• 1/4 cup Greek yogurt
• 1 tsp lemon zest
• 1/4 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 425°F. Brush eggplant slices with 2 tbsp olive oil and roast for 15 minutes until pliable.
2. While eggplant cooks, make pesto: Blend sun-dried tomatoes, basil, pine nuts, garlic, and 1 tbsp olive oil until smooth.
3. Prepare whipped feta: Blend feta, Greek yogurt, and lemon zest until creamy.
4. Let roasted eggplant cool slightly, then spread 1 tbsp whipped feta on each slice.
5. Roll up eggplant slices from narrow end to wide end.
6. Arrange roll-ups seam-side down on serving platter.
7. Drizzle with sun-dried tomato pesto and sprinkle with red pepper flakes.
8. Garnish with extra basil leaves and pine nuts before serving.

Chef's Note

For extra crispy eggplant, broil for 2-3 minutes after rolling - watch closely to prevent burning!

Make-Ahead Tips

Store unbaked rolls and pesto separately for up to 2 days. Assemble before serving.

Substitutions

Ricotta for feta, walnuts for pine nuts, roasted red peppers for sun-dried tomatoes