In a small bowl whisk together, ¼ cup (60ml) of olive oil, white wine vinegar, oregano and rosemary. Season with salt and pepper to taste and set aside.
Preheat BBQ to 425°F. Slice eggplants lengthwise into ¼ inch slices. Drizzle 3 tbsp. (45 ml) of olive oil over slices and season with salt and pepper. Grill eggplant 3 minutes on either side until just tender.
In a medium sauté pan, warm 1 tbsp. (15 ml) of olive oil and cook garlic for 3 minutes until fragrant. Stir in riced cauliflower and Italian Blend and cook for another 10 minutes.
Remove from heat and stir in half of the dressing.
Working with one eggplant slice at time, spoon roughly 1 tbsp. (15ml) of vegetable mixture onto the centre of the eggplant slice. Starting from the bottom of the slice roll the eggplant tightly wrapping the vegetables creating a cylinder. Place rolls onto a serving platter and drizzle with remaining dressing. Garnish with oregano leaves.