Grilled Eggplant With Feta, Mint And Chili – a delicious recipe with eggplants, olive oil, feta cheese, red chile, mint, lemon. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat a grill on high.
2
Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
3
Finely chop red chili - include seeds if you want it extra spicy.
4
Finely chop mint - save a few bits for sprinkling over the top of finished dish.
5
Juice lemon.
6
Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
7
Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
8
Lay a slice of eggplant out onto a cutting board.
9
Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
10
Place seam side down on a serving plate. Repeat with remaining eggplant slices.
11
Sprinkle with the reserved mint.
12
Serve.
380
kcal
Calories
34
g
Fat
6
g
Carbs
15
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 7 ingredients. The key ingredients include: 2 large eggplants, 4 tablespoons olive oil, 8 ounces feta cheese, 1 large red chile, and more.
Yes, Grilled Eggplant With Feta, Mint And Chili falls under the Soups & Stews 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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