Griddled Eggplants and Peppers With Feta, Mint and Chilli – a delicious recipe with red peppers, eggplants, olive oil, feta cheese, red chilies, mint. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the grill as hot as possible and sit the whole peppers on the rack below until their skin turns red and blisters.
2
You will need to rotate them to get them black all over.
3
Take out and over with cling film for a few minutes until the skin peels off easily.
4
Uncover and peel the peppers and take out their stalks and cores.
5
Cut into 4 pieces lengthways and set aside.
6
Preheat a griddle, brush both sides of the eggplant slices with oil and grill for 2 minutes until golden and tender.
7
You may also char the red peppers if you like.
8
Crumble the feta into a bowl and mix with mint chilli, mint, black pepper and lemon juice, leaving a bit of the mint aside for a garnish.
9
Put some of the feta mixture on to the end third of each pepper and eggplant slice and roll.
10
Place joint side down on a plate and sprinkle with a bit of mint.
643
kcal
Calories
52
g
Fat
15
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large red peppers, 2 large eggplants, cut thinly lengthwise into about 10 slices each, 4 tablespoons olive oil, 450 g feta cheese, and more.
Yes, Griddled Eggplants and Peppers With Feta, Mint and Chilli falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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