Wednesday, May 27, 2009

Grilled Greek Eggplant Rolls (a la Heather)

As the name suggests, Heather whipped these up at her impromptu Memorial Day barbeque, and they were a-ma-zing! No exact measurements, but you can tweak things to taste :)

1 large eggplant -- sliced lengthwise into broad 1/4-inch slices
olive oil
about 1 1/2 cups feta cheese, crumbled
about 1/4 cup mint, minced
a squeeze of lemon juice
1 chili pepper, minced
salt and pepper to taste

Brush the slices of eggplant with olive oil. Grill (or roast in the oven, if you're lacking in grill) until they're soft/roasted.

In a small bowl, combine the rest of the ingredients. When the eggplants are done, place about two tablespoons of the feta mixture towards the end of each slice, and roll it all up.

Seriously tasty :)

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