You can eat these in the fingers … but I warn you, they are messy!
2 large eggplants (aubergines)
200g (7 oz) creamy feta, drained
1 cup, loosely packed, fresh mint or basil leaves
Finely grated zest 1 lemon
2 Tbsp lemon juice
2 cloves garlic, peeled and finely chopped
1 fresh hot red chilli, halved, deseeded and finely chopped
1 Tbsp extra virgin olive oil
1 Cut eggplants lengthways into long thin slices. Heat a ridged grill pan or sturdy frying pan over medium-high heat. Brush eggplant slices with olive oil (you will probably need to do this in batches, so just brush as many as will fit in the pan without overlapping). Cook on both sides until a good golden brown. Transfer to a plate as they are done and season with salt. Cook remaining eggplant.
2 Crumble feta into a bowl. Chop mint or basil and add to feta along with lemon zest and 1 tablespoon of lemon juice. Mix to a thick spreadable paste, thinning with a little warm water if necessary. Spread a little of the feta over each slice of eggplant and roll up. Cut rolls in half if they are large. Arrange eggplant rolls on a platter. The eggplant rolls can be kept at room temperature for 1-2 hours, covered, but if you want to prepare them well ahead, keep them covered in the fridge, but bring to room temperature before serving.
3 In a small bowl mix garlic, chilli, extra virgin olive oil and the second tablespoon of lemon juice and a few pinches of salt. Spoon over eggplant rolls. Serve immediately.
Look for creamy feta for this dish, the type that will crumble easily and mix with other ingredients.