Grilled Eggplant With Feta, Mint and Chili |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Forever Summer by Nigella Lawson Ingredients:
2 large eggplants |
4 tablespoons olive oil |
8 ounces feta cheese |
1 large red chile |
1 bunch fresh mint |
1 lemon |
black pepper |
Directions:
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.
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