Grilled Eggplant with Feta, Mint and Chili

Last week in the Seasonal Table class, we tested this recipe that I had heard about in an interview with Nigella on NPR. It was a winner and I demonstrated at farmers market. I think we sold out of most of the farmer’s eggplant! Good feta cheese is important. Since I’m not a skilled cheese maker (yet) I bought a lovely Hungarian one at the new Visalia Mediterranean market (behind Carl’s Jr in the shopping center off Mooney).
It’s getting too cold to play with knives and cook al fresco, so the recipes until spring arrives, will be those I make in class with students or at home.

Grilled Eggplant with Feta, Mint and Chili
From Nigella Lawson
Makes 20 rolls

Ingredients
2 large eggplant, each cut thinly, lengthwise, into about 10 slices
4 tablespoons olive oil
8–9 ounces feta cheese
1 large red chili, finely chopped, seeded or not, depending on how much heat you want
bunch fresh mint, finely chopped, with some saved for garnish
juice of 1 lemon
black pepper
Directions
1. Preheat a grill, stovetop griddle or broiler to a high heat.
2. Brush both sides of the eggplant slices with the oil,
cook them for about 2 minutes each side until golden and tender.
3. Crumble the feta into a bowl, stir in the chili, mint, lemon juice and ground fresh black pepper.
4. 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.
5. Place seam-side down on a plate, and sprinkle with a little more mint