Grilled Eggplant With Feta, Mint and Chili

“From Forever Summer by Nigella Lawson”
20 rolls

Ingredients Nutrition


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

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