Stuffed Grilled Eggplant Rolls
Small frying pan, griddle pan, tongs
1 large eggplant
1 clove garlic
6 cherry tomatoes
3 - 4 stalks fresh parsley
½ red chili deseeded
Baby spinach leaves or mixed salad leaves to serve
Halve the eggplant and cut lengthways to get 4 slices about 1.5 cm thick
Roughly chop up the remaining eggplant into small dice.
Chop the onion and garlic and fry in a little olive oil in a small frying pan along with the chopped eggplant.
Quarter the tomatoes and chop up the parsley including the stalks, add to eggplant and onion mix, finely chop the chili and add to mixture
When eggplant has cooked, add salt & pepper to taste and crumble in the feta, stir in and keep aside.
Heat the griddle pan on high, and whilst it is heating lightly rub some olive oil on both sides of the slices of eggplant.
When the griddle pan is really hot place the slices of eggplant and lightly char on both sides until eggplant is just softened and put on a plate.
Reduce heat to medium, use a spoon and place some of the cooked mixture on each slice of eggplant and carefully roll up and secure with a toothpick to hold it in place.
Place each roll back on the griddle and cook for a few minutes until eggplant is cooked and the feta is just melting.
Using tongs carefully remove the rolls to a plate add the salad greens.
Sprinkle over with olive oil and serve warm.