Grilled Aubergine Rolls Stuffed With Feta
Instructions
These are a little messy to east as finger food, but they're so good that nobody minds the dribbles! Serve them on plates as a starter, or cut them in half or into thirds to serve with drinks.
Cut aubergines lengthways into thin slices. Put a little oil on a large plate and dunk several aubergine slices one at a time in the oil, letting excess oil drip off, then transfer them to a barbeque grill rack heated to medium. Cook quickly until tender and golden and lightly charred around the edges; you'll need to move the slices around often as they cook to prevent scorching. Transfer aubergine slices to a clean plate as they are done and season them with seas salt. Repeat with remaining aubergine slices. Alternatively, cook aubergine slices in a ridged grill pan over medium - high heat.
Put feta in a bowl. Chop mint or basil and add to feta along with lemon zest and 1 tablespoon of lemon juice. Spread a little of the feta over each slice of aubergine and roll up. Cut rolls in half. Arrange aubergine rolls on platter. The aubergine rolls can be covered and kept at room temperature for 1-2 hours. If you want to prepare them well ahead, cover and refrigerate, but bring them to room temperature before serving.
Mix garlic, chilli, extra virgin olive oil, 1 tablespoon of lemon juice and a few pinches of sea salt in a small bowl. Spoon mixture over aubergine rolls and serve immediately.
