Grilled Eggplant With Feta, Mint And Chili

• 2 large eggplants
• 4 tablespoons olive oil
• 8 ounces feta cheese
• 1 large red chile
• 1 bunch of fresh mint
• 1 lemon
• black pepper

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.

eggplants, olive oil, feta cheese, red chile, mint, lemon, black pepper

Taken from www.food.com/recipe/grilled-eggplant-with-feta-mint-and-chili-191730 (may not work)