Eggplant Bundles Eggplant Bundles

Author: Canadian Living

The sharpness and piquancy of eggplant and Romano cheese are mellowed with pine nuts and dotted with the sweetness of raisins — a blend of flavours characteristic of Italy's south, particularly Sicily. You can easily double these attractive eggplant packets to serve a crowd.

  • Portion size 10 servings



Cut eggplant lengthwise into ten 1/4-inch (5 mm) thick slices; layer in colander, sprinkling with 1 tsp (5 mL) of the salt. Let stand for 30 minutes. Rinse, drain and pat dry; arrange on greased baking sheet. Brush with 2 tbsp (25 mL) of the oil; sprinkle with half of the pepper. Broil, turning once, until golden, about 10 minutes.

Meanwhile, in bowl, pour boiling water over tomatoes and raisins; let stand for 15 minutes. Drain and chop tomatoes finely. In bowl, combine tomatoes, raisins, bread crumbs, pine nuts and cheese. Whisk together egg and remaining oil, salt and pepper; stir into bread-crumb mixture until moistened.

Divide bread-crumb mixture among eggplant slices, placing about 1 inch (2.5 cm) from 1 end. Top mixture with basil leaf. Starting at filled end, roll up, jelly roll style; place, seam side down, in greased 8-inch (2 L) square glass baking dish. Cover with foil; bake in 350°F (180°C) oven until hot in centre, about 20 minutes.

Nutritional facts <b>Per piece:</b> about

  • Sodium 163 mg
  • Protein 4 g
  • Calories 116.0
  • Total fat 8 g
  • Cholesterol 23 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g


  • Iron 7.0
  • Folate 8.0
  • Calcium 4.0
  • Vitamin A 2.0
  • Vitamin C 2.0
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Eggplant Bundles