Grilled Eggplant, Tomato and Feta Cheese Roll-Ups

By Tonya_Speed

Per Serving: 227 Calories; 13g Fat; 8g Protein; 24g Carbohydrate; 5g Dietary Fiber; 19mg Cholesterol; 463mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat. Points: 5

Ingredients

• 1 small eggplant
• Salt
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 cup fresh basil leaves
• 2 flatbread rounds
• 3 ounces Feta cheese, crumbled
• 3 small tomatoes, sliced
• 1 1/2 tablespoons white balsamic vinegar
• 1/2 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

Cut eggplant lengthwise into 6 half-inch thick slices; sprinkle cut sides with salt. Place in a single layer on paper towels and let stand for 1 hour. In a small bowl or cup, whisk together garlic and olive oil; let stand for 5 minutes. Preheat grill to MEDIUM. Rinse eggplant with cold water and pat dry; brush with oil/garlic mixture and grill for 3 minutes per side; cool. Place bail leaves on flatbread rounds; top evenly with eggplant, cheese, tomato slices. Drizzle with vinegar and sprinkle with pepper. Roll up and cut in half diagonally.