Griddled Aubergines With Feta, Mint and Chilli
by Nigella. Featured in NIGELLA SUMMERIntroduction
You can griddle these aubergines, grill them or just blitz them in the heat of the barbecue: I really don't care. The point is this: once your slices of aubergine 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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
You can griddle these aubergines, grill them or just blitz them in the heat of the barbecue: I really don't care. The point is this: once your slices of aubergine 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.
And please read the Additional Information section at the end of the recipe before proceeding.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Makes: 20 rolls
- 2 large aubergines (each cut thinly lengthwise into about 10 slices)
- 4 tablespoons olive oil
- 250 grams feta cheese
- 1 large red chilli (finely chopped & deseeded or not depending how hot you require it)
- 1 bunch fresh mint (finely chopped - save some for sprinkling over)
- juice of 1 lemon
- black pepper
- 2 large eggplants (each cut thinly lengthwise into about 10 slices)
- ¼ cup olive oil
- 8 ounces feta cheese
- 1 large red chile (finely chopped & deseeded or not depending how hot you require it)
- 1 bunch fresh mint (finely chopped - save some for sprinkling over)
- juice of 1 lemon
- black pepper
Method
- Preheat the barbecue or griddle to a high heat.
- Brush both sides of the aubergine slices with the oil, and cook them (in batches as necessary) for about 2 minutes each side until golden and tender, piling them up on a plate as you go.
- 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 aubergine slice with a heaped teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
- Place join side down on a plate, and sprinkle with a little more mint.
- Preheat the barbecue or griddle to a high heat.
- Brush both sides of the eggplant slices with the oil, and cook them (in batches as necessary) for about 2 minutes each side until golden and tender, piling them up on a plate as you go.
- 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 eggplant slice with a heaped teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
- Place join side down on a plate, and sprinkle with a little more mint.
Additional Information
For vegetarians check the feta is a brand that doesn't contain animal rennet.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
For vegetarians check the feta is a brand that doesn't contain animal rennet.
MAKE AHEAD / STORE:
It is not advisable to make ahead or store.
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What 2 Others have said
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Posted by l_excessive on 1st September 2013
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Posted by yrma on 25th April 2012
Show more commentsSince I read it on Forever Summer, this has become one of my favourite starters. I know that it will always make my guests very pleased. Try them, easy and really tastefull!
Just tried it for the first time and everybody loved it! The recipe is simple, quick and easy to prepare, but the result is absolutely delicious!