These feta stuffed eggplant rolls are simply mmm…

There are so many ways to enjoy the incomparable eggplant, each with its own special merits. Here’s an uncommon way

Eggplant roll ups

These eggplant roll ups are easy to make. They work best with a large globe eggplant [aubergine], but you can also make them with the long neon or Japanese or Chinese aubergine.


  • 1 large eggplant
  • Some oil for coating the eggplant
  • Feta and cream cheese, as per your preference
  • 1 large onion, finely chopped
  • 1 bell pepper, finely chopped
  • 1 small carrot, grates
  • 7- 8 olives, chopped
  • Salt as you like

Eggplant slices

  • Slice the aubergines uniformly thin, brush with oil, sprinkle some salt and arrange in a roasting pan.
  • Bake for about 12 – 15 minutes in a 425°F oven till soft and cooked but not falling apart.


  • I’ve used a mix of feta, cream cheese, finely chopped onions, finely chopped bell pepper, grated carrots and chopped olives.
  • Combine all the ingredients and stir well till the consistency is so fine that you can spread it.


  • Lay a slice of baked aubergine on a plate.
  • Place a layer of lettuce leaves over it.
  • Spread some of the filling mixture. And roll up the aubergine slice.
  • Seal the end with some of the cream cheese filling. You may use a toothpick to ensure that the rolls don’t open up.

Serve with Tahini yoghurt dressing.

This recipe was first published in the September 2014 issue of Complete Wellbeing.

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