A quick and healthy evening meal revolving around Nigella's recipe for Grilled Eggplant with Feta, Mint & Chilli from Forever Summer ... just what we were needing in these mad middle-of-the-tourist-season days here. As there was room on the grill I also added a few spears of asparagus to make our dinner a little more filling. Mr. P prepared a simple salad garnish on the side of the plate and I must say it was a very satisfying and delicious meal.The aubergine I had was a medium-sized one and I managed to get only eight thin slices, including the outer ones with the skin, out of it. I therefore rolled up the six inner slices with the feta cheese filling and just piled the rest up on the outer slices as it was not possible to do anything else with them. Do not hold back on the mint, that really gives the filling a terrifically fresh kick!
This was really delicious, much much easier than Nigella's other involtini recipes, and I still have the wonderful after taste in my mouth as I sit here writing this up! I will definitely be making this again, it's a terrifically easy recipe, perfect for summer, particularly as we have a glut of aubergines here right now. I made half the filling for my one medium aubergine with a 125g pack of feta. Oh, and this is going to get labelled "Quick Midweek" too!
Grilled Eggplant with Feta, Mint & Chilli - Makes 20 Rolls
2 large eggplant, each cut thinly, lengthwise, into about 10 slices
8 tablespoons olive oil
250g feta cheese
1 red chile, finely chopped, seeded or not, depending on how much heat you want
Large bunch fresh mint, finely chopped, with some saved for sprinkling over at the end
Juice of 1 lemon
Black pepper
Preheat a grill, stovetop griddle or broiler to high heat.
Brush both sides of the eggplant slices with oil. Cook them for about 2 minutes each side, until golden and tender.
Crumble the feta into a bowl and stir in the chile, mint and lemon juice and grind in some pepper. Pile the end third of each warm eggplant slice with a heaping teasspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
Place seam-side down on a plate, and sprinkle with a little more mint.
8 comments:
Pistachio it looks delicious, the whole spread makes me hungry for this meal and it's breakfast time here now! I just adore mint, and lots of mint is never enough, so I will have to reconsider making this dish. I do have a love affair with Forever Summer no matter the season:)
What a lovely blog! Just had a v. quick peek, but will be back for a longer browse.
I love these aubergine and feta rolls and could eat the feta mixture very easily with anything. I must make these again soon.
Gemma x
Pistachio, I'm constantly amazed by how wonderfully healthily you and T eat!
Your food always looks so colourful and nutritious!
xx
Anna, you know, I think it is partly because both Mr. P and I were macrobiotic, before we met, that we are deeply conscious of how important it is to eat healthily.
Growing up in the sixties, food in the UK was very boring although most probably healthier than what a lot of people are eating today. No pre-prepared meals existed back then. But it really didn't inspire nor did it gel with the emerging counter-culture. We were ripe for life-reaffirming diets and becoming vegetarian or macrobiotic was really just a part of those times. However, this experience gave us a certain outlook, that we still continue to have, and I believe very much in the mantra that "you are what you eat".
hugs
pi xxx
They look really good, such cute little rolls too!
Aaah, this looks great! Reminds me of Greece...could eat it with a cupple of lambchops ;)
vs
xx
This looks lovely Pi. I think I will keep this for summer. It is so cold here at the mo. all we want is hot food. I love feta and this looks right up my street
Brenda xxx
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