Grilled Eggplant With Feta, Mint & Chilli


  • 1 large Aubergines (each cut thinly into about 10 slices)
  • 4 tbsp Olive oil
  • 250 grams Feta cheese
  • 1 bunch Fresh mint (finely chopped – save some for sprinkling over)
  • 1/2 tsp Dried chilli flakes
  • 1 tbsp Lemon juice

Aubergine with Feta Cheese


  • Preheat the barbecue or griddle to a high heat.
  • Brush both sides of the aubergine slices with the oil, and cook them for about 3-4 minutes each side until golden and tender.
  • Crumble the feta into a bowl and stir in the dried chilli flakes, mint and lemon juice. You don’t need salt, as the feta is salty enough.
  • Pile each warm aubergine slice with a heaped teaspoon of the feta mixture, and place them on a serving plate, and sprinkle with a little more mint (optional).

Note – for vegetarians check the feta is a brand that doesn’t contain animal rennet.

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