Wednesday, August 12, 2009
Grille Eggplant Rollup
1 1/4 Cups bottled Greek vinaigrette
2 Tsp. lemon pepper
1 Tsp. dried basil, divided
1 Large eggplant, peeled and sliced lengthwise into 1/2-inch thick slices
1/2 Cup chopped roasted red bell pepper
1/2 Cup reduced-fat cream cheese, softened (4 oz.)
1/2 Cup crumbled reduced-fat feta cheese
1 Garlic clove, minced
1/4 Tsp. dried thyme
For marinade, combine vinaigrette, 1/4 cup water, lemon pepper and 3/4 teaspoon of the basil in a large resealable bag. Add eggplant; seal bag and toss to coat. Refrigerate 1 hour.
Coat grill rack with nonstick cooking spray. Preheat grill to medium direct heat (300°F to 350°F). Meanwhile, combine roasted pepper, cream cheese, feta, garlic, thyme and remaining 1/4 teaspoon basil in a small bowl; mix well. Chill.
Remove eggplant from marinade. Grill 3 minutes per side or until tender. Cool slightly.
Spoon 2 tablespoons feta mixture onto narrow end of each eggplant slice; roll up jelly-roll style. Cut roll into 1 1/2-inch slices; secure with toothpicks. Top with additional roasted pepper strips, if desired. Serve warm or at room temperature.