Grilled Eggplant With Feta, Mint And Chili - cooking recipe

Ingredients

2 large eggplants
4 tablespoons olive oil
8 ounces feta cheese
1 large red chile
1 bunch of fresh mint
1 lemon
black pepper

Preparation

Preheat a grill on high.
Slice eggplant into thin slices lengthwise. There will be about 10 from each eggplant.
Finely chop red chili - include seeds if you want it extra spicy.
Finely chop mint - save a few bits for sprinkling over the top of finished dish.
Juice lemon.
Crumble feta into a bowl. Add red chili, mint and lemon juice and stir to combine. Add some freshly ground black pepper.
Brush both sides of each eggplant slice with oil. Grill for about 2 minutes on each side or until tender.
Lay a slice of eggplant out onto a cutting board.
Place a heaping teaspoon of the feta mixture onto one end of the slice. Roll up the eggplant with the feta inside.
Place seam side down on a serving plate. Repeat with remaining eggplant slices.
Sprinkle with the reserved mint.
Serve.