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Eggplant Roulades


     1 large eggplant

     2 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil

     1 cup crumbled feta cheese

     2 T. plain low-fat yogurt

     1 large garlic clove minced

     1 tsp paprika

     1 Tbsp. Bittersweet Herb Farm Lemon Dill Seasoning

     1 small tomato

     1/3 cup walnuts

      Fresh dill to garnish

      8 slices toasted bread (optional)

      Balsamic reduction sauce

     ½ Cup Bittersweet Herb Farm Balsamic Vinegar with Maple Syrup


Preheat the oven to 450F.

Peel the eggplant and slice it lengthwise into 1/4-inch-thick slices. Place the slices onto a baking sheet lined with parchment paper. Using a brush, coat the slices with a little bit of Garlic and Rosemary Oil. Place the eggplant slices in the oven and bake for about 35 minutes until nicely browned. The time may vary slightly, so keep an eye on them.

To prepare the feta spread, mix feta cheese with yogurt, garlic, paprika, Lemon Dill Seasoning and Maple Balsamic Reduction.

Dice the tomato and squeeze out the excess liquid.

Toast the walnuts in a small frying pan until fragrant.

Once the eggplant slices are cooked, let them cool down a bit.

To assemble roulade, spread a spoonful of feta mixture on the wider edge of each eggplant slice. Add some tomatoes, walnuts and some dill.

Roll the slices into the roulade.

Top them off with leftover walnuts and tomatoes and sprinkle with the balsamic reduction. Serve the roulades on toasted bread for lunch or with some rice for dinner.

      Balsamic reduction sauce:

After you’ve started baking the eggplant slices, pour Maple Balsamic Vinegar into a small saucepan and simmer for about 20 minutes until it looks thick.

Note: it will thicken even more as it cools down.

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