Aubergine Rolls Stuffed with Feta and Mint
Ingredients
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Olive oil
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2 large aubergines
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1 deseeded and finely chopped red chilli
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Juice of 1 lemon
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Freshly ground black pepper
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300g crumbled Greek feta
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Cocktail sticks
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1 pack fresh mint
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To serve
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Greek olive oil
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1/2 pack chopped fresh mint
Method
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Slice 2 large aubergines lengthways into about 10 slices each, and discard the 2 outside slices. Brush both sides of the slices with olive oil and cook on a hot barbecue or griddle pan for about 2 minutes on each side or until lightly coloured.
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Stack on a plate and cover with clingfilm. Place 1 deseeded and finely chopped red chilli in a bowl with 1 pack fresh mint, finely chopped, and the juice of 1 lemon. Season with freshly ground black pepper and mix well.
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Then stir in 300g crumbled Greek feta. Place a spoonful of the feta mixture on each slice of aubergine, roll up and secure with a cocktail stick. Serve warm or at room temperature, garnished with 1/2 pack chopped fresh mint and drizzled with Greek olive oil.
Comments
Glossary
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Barbecue
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Brush
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Cheese, soft
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Chilli
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Chop
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Drizzle
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Finely chop
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Garnish
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How to Store, Prepare & Cook Aubergine | Waitrose
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Lemon
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Mint
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Mix
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Oil
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Room temperature
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Season
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Slice
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Stir
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This recipe was first published in June 2004.
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