1 x lemon
2 x eggplants (aubergines)
1 x red chilli, deseeded and finely chopped
300g of feta cheese, cut into cubes or crumbled
1 bunch of fresh mint roughly chopped
Cocktail sticks (or toothpicks
Pre-prepare a bowl with the fresh chilli and mint, add the juice from the lemon and mix.
Stir in the feta until fully coated. Cover with clingfilm and refrigerate.
Cut the eggplant/aubergines lengthways, discarding the ‘outside’ slices.
Bruch olive oil over bother sides of the slices and on a hot area of the barbecue for around 2 minutes on each side or until lightly coloured.
Remove from the barbecue (and here comes the messy bit) place a spoonful of the feta mix onto each of the aubergine slices.
Roll the aubergine around the mixture and push a cocktail stick through to secure it.
Place rolls on a clean plate and serve to your guests while still warm.
Recipe from Good Food magazie