1. 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. 2. In the meantime, rinse basil and pat dry. Remove leaves and chop finely. Peel garlic. 3. In an ungreased pan, roast sunflower seeds until light brown, stirring constantly, then remove from pan. Dice feta. 4. 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. 5. Stir together sour cream and yogurt until smooth. Squeeze garlic through a press and add, then season with salt and pepper. 6. 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. 7. Rinse mint, remove leaves, and chop. Fold into dip. 8. Pat eggplant dry, spread with prepared pesto, and roll up. 9. Brush the outside of each roll with oil and thread onto skewers. Cook on the preheated grill for 15-20 minutes. 10. Serve with the sour cream dip. ---------------------------------------------------------------------------
Nutrition
Ingredients
