Grilled Eggplant with Feta, Mint and Chilli

Summary

Ingredients

• 2 eggplant (s)
• 4 tablespoon olive oil
• 250 g feta cheese, Greek
• 1 chilli pepper (s), red, finely chopped
• 1 bunch mint, fresh, finely chopped
• 1 lemon (s), the juice it
• some black pepper

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Instructions

1. Let the grill or grill pan get very hot.
2. Cut the aubergines lengthways into 10 thin slices and brush with olive oil on both sides. Roast for 2 minutes on each side until the slices are golden brown and soft.
3. Crumble the feta in a bowl and mix with the chopped chilli pepper, mint and lemon juice. Grind some black pepper over it (you don`t need salt - the feta is salty enough).
4. Place 1 heaped teaspoon of the feta mixture on each end of each warm aubergine slice and roll it up loosely. Arrange with the seams facing down on a platter and serve sprinkled with a little mint.
5. Makes 20 pieces.