Recipe: Grilled Eggplant Rolls with Feta

Grilled Eggplant Rolls with Feta

A zesty, lemon-soaked appetizer for all occasions
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We’re serving up some serious Mediterranean flavor with these grilled eggplant rolls. With a gentle crispness and bright, lemony flavor, these bite-sized rolls are perfect as an appetizer or snack with a side of Kalamata olives or homemade tzatziki sauce. Fresh and flavorful, these rolls get a hit of lactic tang from the addition of Meredith Dairy Marinated Feta, a beloved pantry staple featuring crumbly cubes of authentic feta bathed in a jar of premium olive oil alongside herbs and spices. Hailing from Australia, this blend of sheep and goat milk is the perfect complement to the lightly charred eggplant.

Grilled Eggplant Rolls with Feta
A zesty, lemon-soaked appetizer for all occasions
  • Prep Time : 35 min
  • Assembly Time : 5 min
  • Total Time : 40 min
  • Makes 8-10 Rolls




  1. Heat a grill to medium high heat.
  2. Place the bulgur wheat into a medium pot and cover with 3 cups of water. Add 1 tablespoon of salt. Bring to a boil and simmer for 12 to 15 minutes, or until the bulgur has softened. Once cooked, drain the bulgur using a sieve and run under cool water. Leave bulgur to drain.
  3. To prepare the eggplant, slice as thinly as possible length-wise. Drizzle the eggplant with 3 tablespoons of olive oil and season with the remaining salt. Place the eggplant slices onto the grill and cook about one and a half minutes per side, just until grill marks appear and the eggplant has softened. Once all the eggplant has been grilled, lay the slices in a single layer on a sheet tray and allow to cool.
  4. Next, make the filling. Drain the feta, reserving the oil for another use. Break up the cheese into small pieces and add to a medium mixing bowl with the cooked bulgur.
  5. Add the garlic, cranberries, roughly-chopped olives, pine nuts, and half of the mint and parsley. Add the remaining 2 tablespoons of olive oil and taste to adjust seasoning as needed.
  6. To make the rolls, spoon roughly 2 tablespoons of the bulgur mixture over each piece of grilled eggplant, then starting from the short end, roll the eggplant up. Place the rolls onto a serving platter.
  7. Finish by making a quick dressing. Add the tahini, lemon juice and zest, honey, lemon olive oil and salt to a small mixing bowl and whisk to combine. Spoon the dressing over the eggplant rolls.
  8. Garnish with the remaining parsley and mint.

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