From Food & Nutrition, a quarterly journal on healthy eating. These are thinly sliced eggplant wrapped around a rice filling and baked with tomato sauce and feta.  A delicious light vegetarian entree; you can also add some cooked ground beef or turkey for meat eaters.

Serves: 4


  • Cooking spray
  • 2 medium eggplants
  • ¼ tsp salt, divided
  • 1 Tbl extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, peeled and minced
  • 1 cup basmati rice
  • 1 1/4 cups water
  • ¼ tsp salt
  • ½ cup fresh mint, minced
  • ½ cup fresh dill, minced
  • 2 Tbl extra-virgin olive oil
  • ½ cup yellow onion, diced
  • 2 garlic cloves, peeled and minced
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 2 14-ounce cans low-sodium diced tomatoes
  • ¼ tsp salt
  • ¼ tsp  black pepper
  • ½ cup crumbled feta cheese


  1. Preheat the oven to broil. Mist a large baking sheet with cooking spray.
  2. Cut off stems of eggplants, steady the sliced end on a cutting board and cut each eggplant lengthwise into ½-inch-thick slices. Place half the eggplant slices in a single layer on the baking sheet, sprinkle with ⅛ teaspoon salt and broil 5 minutes per side until lightly browned and tender. Remove and set aside. Repeat with remaining eggplant and ⅛ teaspoon salt.
  3. Heat 1 Tablespoon oil in a medium saucepan over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add garlic and sauté for 2 minutes. Add rice, stir and cook for 1 to 2 minutes. Add water and salt and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until water is absorbed. Let sit, covered, for 5 minutes, then remove lid and fluff with a fork. Stir in mint and dill and set aside.
  4. While the rice is cooking, prepare the sauce. Heat oil over medium-high heat in a medium saucepan. Add onion and sauté until translucent, about 5 minutes. Add garlic, oregano and red pepper flakes and sauté for 2 minutes. Add tomatoes, salt and pepper. Bring to a simmer and cook for 20 minutes.
  5. Preheat the oven to 350°F. On a clean working surface, lay an eggplant slice flat and place ⅓ cup rice mixture onto one end. Carefully roll up and place in a 9-by-13-inch casserole dish. Repeat with remaining eggplant, placing the rolls tightly next to each other.
  6. Pour tomato sauce over top of the rolls and sprinkle with feta. Place in the oven and bake 30 minutes until cheese is golden. Serve hot or at room temperature.