Grilled Eggplant with Feta, Mint and Chilli
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- Let the grill or grill pan get very hot.
- 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.
- 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).
- 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.
- Makes 20 pieces.
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