Happy Birthday Mom! Today, we are celebrating with a delicious new meze recipe.  Check out this mouthwatering recipe for Grilled Mediterranean Stuffed Eggplant Rolls!

The process of this yummy appetizer is quick and easy. You grill the eggplant slices and then fill them with yummy pesto, perhaps arugula or spinach, and halloumi cheese. Roll and serve right away.

Grilled Mediterranean Stuffed Eggplant Rolls Recipe

Servings: 5-7 rolls

Ingredients

• 1 large eggplant (see method)
• 1 cup of pesto sauce
• Dodoni halloumi slices cut into 1-inch strips
• A handful of baby spinach leaves or arugula leaves
• To serve a handful of basil leaves
• Optional: Balsamic vinegar reduction

Method :

1. Cut the eggplant into long lengthwise 1/4 inch thickness strips. You should get about 6-8 slices depending on the eggplant size. Prepare the pesto sauce. If you make it by hand, you can make it up two days in advance. Follow my pesto recipe here if you like.
2. Place a large pan over medium-high heat with a drizzle of olive oil—grill 2 eggplant slices in the pan at a time. Make sure to grill both sides of the eggplant until cooked. Place eggplant on a plate, then grill the rest of the slices. You can do this over the BBQ as this would be my preference.
3. Once your eggplant slices are done, prepare to roll them up.
4. Place 1 eggplant slice on a large plate, then take a heaping tablespoon of pesto and spread over the middle of the eggplant. Add 1 or 2 slices of halloumi and then a sprig of arugula or spinach. Roll tightly and place 1 toothpick over the top to hold it. Drizzle with balsamic reduction sauce and serve.

Enjoy this Summer meze!! 

Ps: Thank you to Dodoni for gifting me this wonderful package of goods from Greece including feta cheese, halloumi cheese, a beautiful branded apron, and a cooling bag. You can check out their website here for more information.