Grilled Eggplant with Feta, Mint and Chilli

• 2 large eggplant, each cut thinly, lengthwise, into about 10 slices
• 4 tablespoons olive oil
• 8-9 ounces feta cheese
• 1 large red chilli, finely chopped, seeded or not, depending on how much heat you want
• Large bunch fresh mint, finely chopped, with some saved for sprinkling over at the end
• Juice of 1 lemon
• Black pepper

1. Preheat a grill, stovetop griddle or broiler to a high heat.
2. Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden and tender.
3. Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper.
4. You dont need salt, as the feta is salty enough.
5. Pile the end third of each warm eggplant slice with a heaping teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
6. Place seam-side down on a plate, and sprinkle with a little more mint.

eggplant, olive oil, feta cheese, red chilli, fresh mint, lemon, black pepper

Taken from www.cookstr.com/recipes/grilled-eggplant-with-feta-mint-and-chilli (may not work)