Directions:
- Clean eggplant and cut length¬wise into slices 1/8-inch thick (using a vegetable slicer). Lay slices flat on a rack, salt, and set aside for 1 hour.
- In the meantime, rinse basil and pat dry. Remove leaves and chop finely. Peel garlic.
- In an ungreased pan, roast sunflower seeds until light brown, stirring constantly, then remove from pan. Dice feta.
- In a blender, process basil, 2 cloves garlic, sunflower seeds, feta, and 4 tbs olive oil to make a smooth paste. Add the bread crumbs and season with salt and pepper.
- Stir together sour cream and yogurt until smooth. Squeeze garlic through a press and add, then season with salt and pepper.
- Peel cucumber in a striped pattern, remove seeds, and grate. Fold into sour cream-yogurt mixture. Add more salt and pepper to taste, if desired.
- Rinse mint, remove leaves, and chop. Fold into dip.
- Pat eggplant dry, spread with prepared pesto, and roll up.
- Brush the outside of each roll with oil and thread onto skewers. Cook on the preheated grill for 15-20 minutes.
- Serve with the sour cream dip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 519.5 Kcal (2175 kJ) | ||
| Calories from fat | 381.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.37g | 65% | |
|---|---|---|---|
| Cholesterol | 46.18mg | 15% | |
| Sodium | 365.23mg | 15% | |
| Potassium | 782.2mg | 17% | |
| Total Carbs | 24.93g | 8% | |
| Sugars | 12.41g | 50% | |
| Dietary Fiber | 7.55g | 30% | |
| Protein | 12.1g | 24% | |
| Vitamin C | 7.7mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 278.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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