These aubergine rolls make a tasty starter and are also perfect for picnics or in a lunch box. The secret of the pretty cooking lines is to ensure that the griddle pan or barbecue is hot and that you leave the aubergine to fry for two to three minutes without turning. If you sprinkle the slices with salt before cooking, it reduces the amount of oil they absorb. The aubergine and filling can both be made in advance (the day before) and rolled the next day.
Preparation time: 20 minutes plus 20 minutes to salt
Cooking time: 20 minutes
2 large aubergines
2 tbsp olive oil
1 red chilli, deseeded and finely chopped
1 large bunch of fresh mint, leaves only, finely chopped
Juice of ½ lemon
300g feta cheese, crumbled
2 tbsp sun-dried tomato paste
Salt and freshly ground black pepper
Sprigs of fresh mint for garnish
Slice the aubergines lengthways into about 10 slices each. Discard the 2 outside slices. Sprinkle with salt and leave for 20 minutes. Rinse well and pat dry.
Brush both sides with olive oil and cook on a barbecue or griddle pan for about 2–3 minutes on each side or until lightly coloured.
Transfer to a plate lined with kitchen paper to absorb any excess oil.
Place the deseeded finely chopped chilli in a bowl with the fresh mint and the lemon juice.
Season well with salt and freshly ground black pepper.
Stir in the feta cheese.
Spread a little sun-dried tomato paste onto the aubergine slice.
Place a spoonful of the feta mixture on top and roll up. Secure with a cocktail stick.
Serve warm or at room temperature garnished with sprigs of fresh mint and a drizzle of extra virgin olive oil.