Eggplant Rolls with Pesto & Feta
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These Eggplant Rolls with Pesto & Feta are fresh, savory, and just the kind of appetizer that feels a little special without being complicated.
Thin slices of roasted eggplant are rolled with bright pesto and creamy feta, then served as the perfect bite-sized snack or starter.
For this recipe, I’d use our Basil Olive Oil. It brings out the fresh, herby flavor of the pesto beautifully and adds a smooth richness to the eggplant as it roasts. The result is tender, flavorful eggplant with that little pop of basil in every bite.
They’re perfect for summer entertaining, appetizer boards, wine nights, or serving alongside grilled meats and salads. Simple, pretty, and full of Mediterranean-inspired flavor—exactly the kind of recipe that disappears quickly once it hits the table.
Eggplant Rolls with Pesto & Feta
Rated 5.0 stars by 1 users
Category
Appetizers
Cuisine
Mediterranean-Inspired
Author:
Servings
6 servings
Prep Time
15 minutes
Cook Time
20 minutes
Calories
193
Tender roasted eggplant rolls filled with bright pesto and creamy feta, made with Basil Olive Oil for a fresh, herby Mediterranean-inspired appetizer.
Ingredients
-
2 medium eggplants, sliced lengthwise into thin strips
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2 tbsp Basil Olive Oil, plus more for brushing
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Salt and pepper, to taste
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½ cup Basil Pesto
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½ cup crumbled feta cheese
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1 tbsp fresh lemon juice
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Fresh basil, for garnish
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Optional: toothpicks or appetizer picks for serving
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice eggplants lengthwise into thin, flexible strips.
Brush both sides of each eggplant slice with Basil Olive Oil and season with salt and pepper.
Roast for 15–20 minutes, or until tender and lightly golden. Let cool slightly.
Spread a small spoonful of pesto over each eggplant slice.
Add a little crumbled feta near one end.
Roll each slice gently and secure with a toothpick or appetizer pick if needed.
Finish with a light drizzle of Basil Olive Oil and a squeeze of fresh lemon juice.
Garnish with fresh basil and serve warm or at room temperature.
Recipe Video
Recipe Note
Optional Variations
Use goat cheese or ricotta instead of feta for a creamier filling.
Add toasted pine nuts for a little crunch.
Finish with a drizzle of white balsamic for brightness.
Serve over arugula for a simple appetizer salad.
Add roasted red peppers inside each roll for extra flavor and color.
Tracey’s Notes
This is such a lovely little appetizer to make when you want something that feels fresh and a bit elevated. The Basil Olive Oil ties in so beautifully with the pesto, and the feta gives each bite that salty, creamy finish. They’re easy to serve, easy to share, and perfect for warm-weather entertaining.
Nutrition
Nutrition
- Nutrition Serving Size
- 2-3 rolls
- per serving
- Calories
- 193
- Carbs
- 11 grams
- 4%
- Protein
- 4 grams
- 9%
- Fat
- 15 grams
- 24%
- Saturated Fat
- 4 grams
- 23%
- Cholesterol
- 13 milligrams
- 4%
- Fiber
- 5 grams
- 20%
- Sugar
- 6 grams
- Sodium
- 404 milligrams
- 18%
- Iron
- 1 milligrams
- 3%
- Potassium
- 362 milligrams
- 10%