Feta Eggplant Rolls

Feta Eggplant Rolls

Enjoy our vegetarian recipe Feta Eggplant Rolls by feastr. Ideal to lose weight. Low Carb and very tasty.

Nutritional information:

Calories3142 kJ (750 kcal)
Protein33 g
Fat61 g
Carbohydrates12 g
Fiber7 g


cutting board, frying pan, bowl, Spoon, chef's knife, oven, non-stick frying pan, cooking twine

Recipe instructions:


Slice the eggplant lengthwise into approx. 1⁄8 in thick slices, transfer to a clean kitchen towel, salt generously from both sides and let sit for approx. 10 minutes. Remove any excess salt afterwards.

  • 1 Eggplant (~ 11.3 oz)
    1 Eggplant (~ 11.3 oz)
  • Salt

Finely chop the parsley, mint, and olives and put in a bowl.

  • 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
    2 twigs of Parsley, fresh or frozen (~ 1 tsp)
  • 10 leaves of Mint, fresh (~ 0.2 oz)
    10 leaves of Mint, fresh (~ 0.2 oz)
  • 1.4 oz Black olives
    1.4 oz Black olives

Crumble the feta into the bowl and mix well. Season with salt, pepper and paprika.

  • 6.3 oz Feta cheese
    6.3 oz Feta cheese
  • Salt
  • Black pepper
    Black pepper
  • 1 tsp Sweet paprika, ground
    1 tsp Sweet paprika, ground

Preheat the oven to 350 °F.


    Pat dry the eggplant slices. Spread the filling onto the slices, roll up and pierce the ends with a toothpick to prevent them from falling apart.


      Heat the olive oil in a non-stick frying pan over medium heat.

      • 1 Tbsp Olive oil
        1 Tbsp Olive oil

      Sear the rolls from all sides, and bake for approx. 20-30 minutes. If your pan is NOT OVEN-SAFE, transfer the rolls to a baking dish.


        Enjoy your meal!