- 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.