Griddled Eggplants and Peppers With Feta, Mint and Chilli

• 4 large red peppers
• 2 large eggplants, cut thinly lengthwise into about 10 slices each
• 4 tablespoons olive oil
• 450 g feta cheese
• 2 large red chilies, finely chopped and deseeded
• 1 cup of fresh mint, finely chopped
• 2 lemons, juice of
• fresh black pepper, to taste

1. Preheat the grill as hot as possible and sit the whole peppers on the rack below until their skin turns red and blisters.
2. You will need to rotate them to get them black all over.
3. Take out and over with cling film for a few minutes until the skin peels off easily.
4. Uncover and peel the peppers and take out their stalks and cores.
5. Cut into 4 pieces lengthways and set aside.
6. Preheat a griddle, brush both sides of the eggplant slices with oil and grill for 2 minutes until golden and tender.
7. You may also char the red peppers if you like.
8. Crumble the feta into a bowl and mix with mint chilli, mint, black pepper and lemon juice, leaving a bit of the mint aside for a garnish.
9. Put some of the feta mixture on to the end third of each pepper and eggplant slice and roll.
10. Place joint side down on a plate and sprinkle with a bit of mint.

red peppers, eggplants, olive oil, feta cheese, red chilies, mint, lemons, fresh black pepper

Taken from www.food.com/recipe/griddled-eggplants-and-peppers-with-feta-mint-and-chilli-135384 (may not work)