EGGPLANT ROLL UPS WITH MINTY FETA FILLING
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These little eggplant rolls are stuffed with smashed feta. The addition of lemon juice, fresh mint and chilli give a tangy bust of flavour to the filling. I’ve made these roll ups twice over the past week. As a main for myself and then again last night as a starter for dinner with my lovely neighbours.
- 2 eggplants
- 1 chilli, seeded and chopped
- 1 bunch of mint, finely chopped
- juice of ½ lemon
- 250g crumbly feta cheese
- 100g smooth goats cheese feta (I prefer Meredith brand)
WHAT YOU DO
Slice the eggplant lengthways into 6 or 8 slices each. Sprinkle with salt and let drain for 20 mins. Rinse to remove salt and pat dry.
Brush both sides of the eggplant with olive oil and cook on the BBQ or griddle pan for 2-3 min each side. Remove and place of absorbent paper towel to absorb excess oil.
In a small bowl, place chopped chilli, mint and lemon juice and mix well before stirring in the feta.
Make the roll ups by placing 1 large spoon of feta mix onto an eggplant slice and roll gently. You can secure these with a toothpick or cocktail stick.
The eggplant and filling can both be made the day before and rolled up before serving.
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