Griddled Eggplants and Peppers With Feta, Mint and Chilli

Name: Griddled Eggplants and Peppers With Feta, Mint and Chilli
Prep time: 1 h
Total time: 1 h
Yield: 36 rolls
Ingredients: 4 large red peppers; 2 large eggplants, cut thinly lengthwise into about 10 slices each; 4 tablespoons olive oil; 450 g feta cheese; 2 large red chilies, finely chopped and deseeded; 1 cup of fresh mint, finely chopped; 2 lemons, juice of; fresh black pepper, to taste

Submitted by Sackville

"A nice vegetarian snack or serve as part of a main meal."

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Ready In:: 1hr
Ingredients:: 8
Yields:: 36 rolls

ingredients

4 large red peppers
2 large eggplants, cut thinly lengthwise into about 10 slices each
4 tablespoons olive oil
450 g feta cheese
2 large red chilies, finely chopped and deseeded
1 cup of fresh mint, finely chopped
2 lemons, juice of
fresh black pepper, to taste

directions

Preheat the grill as hot as possible and sit the whole peppers on the rack below until their skin turns red and blisters.
You will need to rotate them to get them black all over.
Take out and over with cling film for a few minutes until the skin peels off easily.
Uncover and peel the peppers and take out their stalks and cores.
Cut into 4 pieces lengthways and set aside.
Preheat a griddle, brush both sides of the eggplant slices with oil and grill for 2 minutes until golden and tender.
You may also char the red peppers if you like.
Crumble the feta into a bowl and mix with mint chilli, mint, black pepper and lemon juice, leaving a bit of the mint aside for a garnish.
Put some of the feta mixture on to the end third of each pepper and eggplant slice and roll.
Place joint side down on a plate and sprinkle with a bit of mint.

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RECIPE SUBMITTED BY

Sackville

London

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">

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