Summer Appetizer: Grilled Eggplant Wraps

By: Nancy Schechtman

It is very hot here in the desert. We are already stringing together three digit temperatures. That's a bit early even for us. Some nights it’s too hot to turn on the grill. If you want something simple for yourselves and guests...try the following appetizer; light and scrumptious, just add fresh lemonade.


  • Thin Asparagus Stalks
  • Large Eggplant(s) thinly sliced lengthwise
  • Thinly sliced Muenster cheese
  • Scallions

Chop whites of scallions. Thinly slice green part of scallion lengthwise, place in bowl of water. Grill or roast several pieces of thin asparagus and eggplant slices until soft but not soggy.Layer eggplant on the counter; top each slice with a slice of Havarti, a stalk of asparagus and sprinkle with chopped scallion. 

Roll up tightly; tie a strip of scallion around the middle.  Place in a warm oven or microwave just until the cheese melts.  Serve.

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here.