Grilled Eggplant with Feta, Mint and Chilli

1. 1

   Preheat a grill, stovetop griddle or broiler to a high heat.

2. 2

   Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden and tender.

3. 3

   Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper.

4. 4

   You dont need salt, as the feta is salty enough.

5. 5

   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.

6. 6

   Place seam-side down on a plate, and sprinkle with a little more mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.