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Griddled Aubergines With Feta, Mint and Chilli

by . Featured in NIGELLA SUMMER
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Introduction

You can griddle these aubergines, grill them or just blitz them in the heat of the barbecue: I really don't care. The point is this: once your slices of aubergine are cooked, you pile up one short end with lemon-soused crumbled feta, chopped red chilli and fresh mint and roll the whole thing up; it's really more of an assembly job than cooking.

For US cup measures, use the toggle at the top of the ingredients list.

You can griddle these aubergines, grill them or just blitz them in the heat of the barbecue: I really don't care. The point is this: once your slices of aubergine are cooked, you pile up one short end with lemon-soused crumbled feta, chopped red chilli and fresh mint and roll the whole thing up; it's really more of an assembly job than cooking.

For US cup measures, use the toggle at the top of the ingredients list.

Griddled Aubergines With Feta, Mint and Chilli
Photo by Petrina Tinslay
Ocado

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Makes: 20 rolls

Metric Cups
  • 2 large aubergines (each cut thinly lengthwise into about 10 slices)
  • 4 tablespoons olive oil
  • 250 grams feta cheese
  • 1 large red chilli (finely chopped & deseeded or not depending how hot you require it)
  • 1 bunch fresh mint (finely chopped - save some for sprinkling over)
  • juice of 1 lemon
  • black pepper
  • 2 large eggplants (each cut thinly lengthwise into about 10 slices)
  • ¼ cup olive oil
  • 8 ounces feta cheese
  • 1 large red chile (finely chopped & deseeded or not depending how hot you require it)
  • 1 bunch fresh mint (finely chopped - save some for sprinkling over)
  • juice of 1 lemon
  • black pepper

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

  1. Preheat the barbecue or griddle to a high heat.
  2. Brush both sides of the aubergine slices with the oil, and cook them for about 2 minutes each side until golden and tender.
  3. Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm aubergine slice with a heaped teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
  4. Place join side down on a plate, and sprinkle with a little more mint.
  1. Preheat the barbecue or griddle to a high heat.
  2. Brush both sides of the eggplant slices with the oil, and cook them for about 2 minutes each side until golden and tender.
  3. Crumble the feta into a bowl and stir in the chilli, mint and lemon juice and grind in some black pepper. You don't need salt, as the feta is salty enough. Pile the end third of each warm eggplant slice with a heaped teaspoon of the feta mixture and roll each slice up as you go to form a soft, stuffed bundle.
  4. Place join side down on a plate, and sprinkle with a little more mint.

Additional Information

For vegetarians check the feta is a brand that doesn't contain animal rennet.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

For vegetarians check the feta is a brand that doesn't contain animal rennet.

MAKE AHEAD / STORE:
It is not advisable to make ahead or store.

Tell us what you think

What 2 Others have said

  • Since I read it on Forever Summer, this has become one of my favourite starters. I know that it will always make my guests very pleased. Try them, easy and really tastefull!

    Posted by l_excessive on 1st September 2013
  • Just tried it for the first time and everybody loved it! The recipe is simple, quick and easy to prepare, but the result is absolutely delicious!

    Posted by yrma on 25th April 2012
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