You can fry or broil these eggplant or just blitz them in the heat of the grill: I really don’t care. The point is this: once your slices of eggplant are cooked, you pile up one short end with lemon-soused crumbled feta, chopped red chilli and fresh mint and roll the whole thing up; it’s really more of an assembly job than cooking.
I tend to think of these simple snacks as an ideal vegetable picky-thing to serve either as a starter before, or alongside, a generally meat-heavy barbecue, but they don’t have to be: frankly, just serve these with drinks and you don’t have to think of a first course for the rest of summer. And I eat these happily deep into winter too.
Yield: Makes 20 rolls
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
Preheat a grill, stovetop griddle or broiler to a high heat.
Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden and tender.
Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper. You don’t need salt, as the feta is salty enough. 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.
Place seam-side down on a plate, and sprinkle with a little more mint.