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Photo of Feta, yoghurt and eggplant rolls by WW

Feta, yoghurt and eggplant rolls

4
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
These delicious grilled eggplant rolls are full of flavour and the herbs can be varied according to taste preferences.

Ingredients

Eggplant

1 large

Olive oil

1 tbs

Reduced fat feta cheese

100 g

Skim milk

2 tbs

Fresh oregano

2 tbs, finely chopped

Garlic

1 clove(s), crushed

Roasted capsicum, not in oil

260 g

Rocket

1 cup(s), (30g)

Instructions

  1. Preheat a barbecue or chargrill over medium-high heat. Cut eggplant lengthways into 8 even slices. Drizzle with oil. Cook for 3–4 minutes each side or until golden and tender.
  2. Meanwhile, process feta, milk, oregano and garlic in a food processor until almost smooth.
  3. Divide eggplant slices among serving plates. Spread with feta mixture, then top with capsicum and rocket. Roll to enclose filling. Secure with toothpicks to serve.

Notes

SERVING SUGGESTION: salad of cherry tomatoes (halved), Lebanese cucumber (cut into ribbons) and mixed salad leaves, drizzled with balsamic vinegar.TIP: You can use marjoram, chives or flat-leaf parsley leaves instead of oregano.

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