Grilled Eggplant With Feta, Mint and Chili

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READY IN: 25mins
YIELD: 20 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat a grill on high.
  • Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
  • Finely chop red chili - include seeds if you want it extra spicy.
  • Finely chop mint - save a few bits for sprinkling over the top of finished dish.
  • Juice lemon.
  • Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
  • Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
  • Lay a slice of eggplant out onto a cutting board.
  • Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
  • Place seam side down on a serving plate. Repeat with remaining eggplant slices.
  • Sprinkle with the reserved mint.
  • Serve.
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