Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner. Having a cookout? The recipe can be easily doubled for a crowd.
Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.
Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.
In a small bowl, combine the feta, olives, and herbs.
Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.
nutrition information (per serving):
6, Fat Calories
50, Saturated Fat
2, Monounsaturated Fat
4, Polyunsaturated Fat
Photo: Scott Phillips