Griddled Eggplants And Peppers With Feta, Mint And Chilli

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 4 large red peppers
• 2 large eggplants, cut thinly lengthwise into about 10 slices each
• 4 tablespoons olive oil
• 450 g feta cheese
• 2 large red chilies, finely chopped and deseeded
• 1 cup fresh mint, finely chopped
• 2 lemons, juice of
• fresh black pepper, to taste

Recipe

• 1 preheat the grill as hot as possible and sit the whole peppers on the rack below until their skin turns red and blisters.
• 2 you will need to rotate them to get them black all over.
• 3 take out and over with cling film for a few minutes until the skin peels off easily.
• 4 uncover and peel the peppers and take out their stalks and cores.
• 5 cut into 4 pieces lengthways and set aside.
• 6 preheat a griddle, brush both sides of the eggplant slices with oil and grill for 2 minutes until golden and tender.
• 7 you may also char the red peppers if you like.
• 8 crumble the feta into a bowl and mix with mint chilli, mint, black pepper and lemon juice, leaving a bit of the mint aside for a garnish.
• 9 put some of the feta mixture on to the end third of each pepper and eggplant slice and roll.
• 10 place joint side down on a plate and sprinkle with a bit of mint.