Eggplant Rolls with Pesto & Feta

Name: Eggplant Rolls with Pesto & Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean-Inspired
Ingredients: 2 medium eggplants, sliced lengthwise into thin strips; 2 tbsp Basil Olive Oil, plus more for brushing; Salt and pepper, to taste; ½ cup Basil Pesto; ½ cup crumbled feta cheese; 1 tbsp fresh lemon juice; Fresh basil, for garnish; Optional: toothpicks or appetizer picks for serving

May 19, 2026

Eggplant Rolls with Pesto & Feta Recipe at The Little Shop of Olive Oils

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

Tender roasted eggplant rolls filled with bright pesto and creamy feta, made with Basil Olive Oil for a fresh, herby Mediterranean-inspired appetizer.

Author: The Little Shop of Olive Oils
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings
Category: Appetizers
Cuisine: Mediterranean-Inspired

Ingredients

2 medium eggplants, sliced lengthwise into thin strips
2 tbsp Basil Olive Oil, plus more for brushing
Salt and pepper, to taste
½ cup Basil Pesto
½ cup crumbled feta cheese
1 tbsp fresh lemon juice
Fresh basil, for garnish
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.