Griddled Eggplant with Feta and Chili
2 large eggplants, each cut thinly, lengthwise, into about 10 slices
Preheat a grill, stovetop griddle or broiler to a high heat. Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden and tender.
4 tablespoons olive oil
8-9 ounces feta cheese
1 large red chili, finely chopped, seeded or not, depending on how much heat you want
large bunch fresh mint, finely chopped, with some saved for sprinkling over at the end
juice of 1 lemon black pepper
Crumble the feta into a bowl and stir in the chili, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm eggplant slice with a heaping teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle. Place seam-side down a plate, and sprinkle with a little more mint.
Makes 20 rolls
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