Eggplant and Feta Rolls

I love the idea of slicing eggplant thinly, quickly grilling it, and rolling it up with something yummy inside. The other day I noticed that my mint has already decided to take over one of the beds in my garden. I'm always trying to think beyond the mojito, so today I thought I would fill grilled eggplant slices with some feta, lemon juice, olive oil and mint. This dish is very refreshing and full of flavor. So go grab an eggplant and go snitch some of your neighbors mint, I'm certain she wont care.

• 2 not too huge eggplants each sliced thinly lengthwise in to about 10 slices.
Toss out the end slices. My slices were about a 1/4 inch thick . Once grilled they look beautiful, let me know if you think of other filling ideas....


• 4 Tb olive oil



• 8 oz feta crumbled



• about 1/2 ts pepper flakes



• Chopped mint, I used a small handful



• Juice of 1 lemon



• Ground pepper

Brush both sides of eggplant slices lightly with olive oil. Grill about 2 minutes each side, I used a non stick grill pan, was not in the mood to turn on the grill for a couple eggplants. Once grilled the eggplant slices should be slightly golden. Lightly season the eggplant with kosher salt. Combine the crumbled feta, red pepper flakes, chopped mint, lemon and pepper. Place a heaping teaspoon on one end of the grilled eggplant slice and roll up. Keep seam side down. Sprinkle lightly with chopped mint.