- For marinade, combine vinaigrette, 1/4 cup water, lemon pepper and 3/4 teaspoon of the basil in a large resealable plastic bag. Add eggplant; seal bag and toss to coat. Refrigerate 1 hour.
- Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). In a small bowl combine red pepper, cream cheese, feta, garlic, thyme and remaining 1/4 teaspoon basil; mix well. Refrigerate until needed.
- Remove eggplant from marinade. Grill 3 minutes per side or until tender. Let cool slightly.
- Spoon 2 tablespoons of the feta mixture onto the 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.
View all nutritional information
Calories 111, Calories Fat 73, Total Fat 7g, Saturated Fat 3g, Cholesterol 14mg, Sodium 274mg, Carbohydrate 6g, Protein 3g
|Calories (fat) extra||65|
|Total Fat (extra)||12|
|Saturated Fat (extra)||17|