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Grilled Eggplant With Feta, Mint and Chili: A Mediterranean Delight

The first time I tasted grilled eggplant with feta, it was on a sun-drenched terrace overlooking the Aegean Sea. The smoky char of the eggplant, the salty tang of the feta, the bright coolness of the mint, and the subtle kick of chili – it was a symphony of flavors that instantly transported me to that idyllic setting. I’ve been chasing that taste ever since, recreating it in my own kitchen and sharing it with friends and family. This recipe is my ode to that perfect bite, a simple yet sophisticated dish that embodies the essence of summer.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 4 minutes
Total Time: 19 minutes
Servings: 4-6
Dietary Type: Vegetarian

Ingredients

2 large eggplants
4 tablespoons olive oil
8 ounces feta cheese
1 large red chile
1 bunch of fresh mint
1 lemon
Freshly ground black pepper

Equipment Needed

Grill
Cutting board
Knife
Mixing bowl
Citrus juicer

Instructions

Preheat a grill on high heat. Make sure the grates are clean to prevent the eggplant from sticking.
Slice the eggplants lengthwise into thin slices, approximately ¼ inch thick. You should get about 10 slices from each eggplant. Thinner slices will cook faster, but be careful not to make them too thin, or they will fall apart on the grill.
Finely chop the red chile. Include the seeds if you want an extra spicy kick. If you prefer a milder flavor, remove the seeds before chopping. Handle the chili carefully and avoid touching your eyes.
Finely chop the fresh mint. Save a few sprigs for sprinkling over the finished dish. The mint should be freshly chopped for the best flavor and aroma.
Juice the lemon. You should get about 2-3 tablespoons of lemon juice.
Crumble the feta cheese into a bowl. Add the chopped red chile, chopped mint, and lemon juice. Stir to combine. Season with freshly ground black pepper. Taste and adjust seasonings as needed. The feta is already salty, so be mindful of that.
Brush both sides of each eggplant slice with olive oil. This will prevent them from sticking to the grill and help them achieve a beautiful char.
Grill the eggplant slices for about 2 minutes on each side, or until tender and lightly charred. Watch them carefully, as they can burn quickly. The goal is to achieve a nice grill mark and a slightly softened texture.
Lay a slice of grilled eggplant out onto a cutting board.
Place a heaping teaspoon of the feta mixture onto one end of the slice.
Roll up the eggplant with the feta mixture inside.
Place the rolled eggplant, seam side down, on a serving plate. This will prevent them from unrolling.
Repeat with the remaining eggplant slices and feta mixture.
Sprinkle with the reserved fresh mint.
Serve immediately.

Expert Tips & Tricks

Salt the eggplant: Before grilling, you can salt the eggplant slices and let them sit for about 30 minutes. This helps to draw out excess moisture and reduces bitterness. Pat them dry with paper towels before brushing with oil and grilling.
Grill basket: If you’re worried about the eggplant falling through the grill grates, use a grill basket.
Customize the heat: Adjust the amount of chili to your personal preference. You can also use a different type of chili, such as a jalapeño or serrano pepper.
Add garlic: For an extra layer of flavor, add a clove of minced garlic to the feta mixture.
Make it ahead: You can grill the eggplant and prepare the feta mixture ahead of time. Store them separately in the refrigerator and assemble just before serving. This is a great option for entertaining.
Vegetarian Feta: If you cannot eat dairy, try to source a Vegetarian-friendly Feta that uses a non-animal rennet.

Serving & Storage Suggestions

Serve the grilled eggplant rolls immediately as an appetizer, side dish, or light lunch. They are best served warm, but can also be enjoyed at room temperature.

Leftover eggplant rolls can be stored in an airtight container in the refrigerator for up to 2 days. The eggplant may become slightly softer, but the flavor will still be delicious.

Reheat gently in a preheated oven at 350°F (175°C) for a few minutes, or in a microwave on low power. You can also enjoy them cold straight from the refrigerator. These are best made and consumed fresh, however, so I do not recommend freezing them.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	18g	28%
Saturated Fat	10g	50%
Cholesterol	50mg	17%
Sodium	400mg	17%
Total Carbohydrate	10g	4%
Dietary Fiber	4g	16%
Sugars	5g	N/A
Protein	10g	20%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegan option: Substitute the feta cheese with a vegan feta alternative made from tofu or nuts. Ensure it crumbles well and has a salty flavor.
Herb variations: Experiment with different herbs, such as basil, oregano, or thyme, in place of or in addition to the mint.
Cheese variations: If you’re not a fan of feta, try using ricotta, goat cheese, or halloumi.
Add sun-dried tomatoes: Add chopped sun-dried tomatoes to the feta mixture for a more intense flavor.
Spice it up: For a spicier dish, add a pinch of red pepper flakes to the feta mixture.
Balsamic glaze: Drizzle with balsamic glaze before serving for a sweet and tangy finish.
Grilling Alternative: If you do not have a grill, you can use a grill pan or roast the eggplant in the oven at 400 degrees Fahrenheit until tender.

FAQs (Frequently Asked Questions):

Q: Can I use smaller eggplants for this recipe?
A: Yes, you can use smaller eggplants. You may need to adjust the number of slices and the amount of feta mixture accordingly.

Q: How do I prevent the eggplant from getting too soft on the grill?
A: Make sure your grill is hot and the eggplant slices are not too thick. Avoid overcrowding the grill, which can lower the temperature and cause the eggplant to steam instead of char.

Q: Can I make this dish ahead of time?
A: You can grill the eggplant and prepare the feta mixture ahead of time. Store them separately in the refrigerator and assemble just before serving.

Q: What should I serve with these grilled eggplant rolls?
A: These rolls are delicious on their own as an appetizer or side dish. You can also serve them with a salad, grilled chicken, or fish.

Q: Can I use dried mint instead of fresh?
A: While fresh mint is preferred for its vibrant flavor, you can use dried mint in a pinch. Use about 1 teaspoon of dried mint for every tablespoon of fresh mint.

Final Thoughts

This grilled eggplant with feta, mint, and chili is more than just a recipe; it’s an invitation to savor the simple pleasures of life. The vibrant flavors and textures come together in perfect harmony, creating a dish that is both satisfying and refreshing. I encourage you to try this recipe and make it your own, experimenting with different herbs, cheeses, and spices to create a version that reflects your personal taste. Share it with friends and family, and let the flavors transport you to a sun-drenched terrace overlooking the Aegean Sea. Pair it with a crisp white wine and good company for a truly unforgettable experience.

Grilled Eggplant With Feta, Mint and Chili Recipe