Ingredients
Method
1.Cut eggplants into long thin slices down the length.
2.Put a little oil on a large plate and dunk several eggplant slices in the oil one at a time, then transfer them to a barbecue grill rack. Cook quickly until tender and golden.
3.Transfer eggplant slices to a clean plate as they are done and season them with salt. Repeat with remaining eggplant slices.
4.Chop mint or basil and put in a bowl with feta, lemon zest and 1 tablespoon lemon juice.
5.Spread a little feta over each eggplant slice and roll up. Arrange eggplant rolls on a platter. The 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, then bring to room temperature before serving.
6.Mix garlic, chilli, extra virgin olive oil and the second tablespoon lemon juice in a small bowl and spoon over the eggplant rolls. Serve immediately.
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