Grilled Eggplant Rolls with Feta, Walnuts and Mint

Name: Grilled Eggplant Rolls with Feta, Walnuts and Mint
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 medium (about 1 lb each) (900 g) globe eggplants, stems trimmed, sliced lengthwise into ¼-inch (6 mm) thick planks (about 18 slices, skip the two outer skin-only slices); 2 tsp (10 g) kosher salt; 4 tbsp (60 ml) extra-virgin olive oil, divided: 3 tbsp (45 ml) for brushing, 1 tbsp (15 ml) for the filling; 1 clove (3 g) garlic, finely grated, for the brushing oil; ½ tsp (1 g) black pepper, freshly ground, divided between the brushing oil and filling; 8 oz (225 g) feta cheese, block-style, crumbled into small pieces; ¾ cup (75 g) walnut halves, toasted, cooled and finely chopped; ½ cup, packed (15 g) fresh mint leaves, finely chopped, plus 18 small whole leaves for tucking in; 1 clove (3 g) garlic, finely grated; 1 medium lemon, zest finely grated (about 1 tsp), then juiced (about 2 tbsp / 30 ml); 3 tbsp (45 g) plain whole-milk Greek yogurt, cold from the fridge; ¼ tsp (½ g) Aleppo pepper or crushed red pepper flakes (optional)

From the MyKitchenBank Kitchen

Thin slices of eggplant are salted, brushed with garlicky olive oil and grilled until silky, then rolled around a creamy filling of feta, toasted walnuts, mint and lemon. Serve warm or at room temperature as an appetizer or light main.

Prep: 30 min
Cook: 14 min
Wait: 30 min
Total: 1 hr 14 min
Makes: 18 rolls (6 servings of 3 rolls)

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Ingredients

6 servings

For the eggplant
2 medium (about 1 lb each) (900 g) globe eggplants, stems trimmed, sliced lengthwise into ¼-inch (6 mm) thick planks (about 18 slices, skip the two outer skin-only slices)
2 tsp (10 g) kosher salt
4 tbsp (60 ml) extra-virgin olive oil, divided: 3 tbsp (45 ml) for brushing, 1 tbsp (15 ml) for the filling
1 clove (3 g) garlic, finely grated, for the brushing oil
½ tsp (1 g) black pepper, freshly ground, divided between the brushing oil and filling
For the filling
8 oz (225 g) feta cheese, block-style, crumbled into small pieces
¾ cup (75 g) walnut halves, toasted, cooled and finely chopped
½ cup, packed (15 g) fresh mint leaves, finely chopped, plus 18 small whole leaves for tucking in
1 clove (3 g) garlic, finely grated
1 medium lemon, zest finely grated (about 1 tsp), then juiced (about 2 tbsp / 30 ml)
3 tbsp (45 g) plain whole-milk Greek yogurt, cold from the fridge
¼ tsp (0.5 g) Aleppo pepper or crushed red pepper flakes (optional)

Equipment (9)

Gas or charcoal grill, or a ribbed grill pan
Sharp chef's knife or mandoline
2 rimmed baking sheets
Paper towels or clean kitchen towels
Small dry skillet
Small bowl and pastry brush
Medium mixing bowl
Tongs and wide spatula
Toothpicks (optional)

Steps

Before you start

Salting the eggplant needs 30 minutes, so start there.
Choose 2 firm, glossy globe eggplants about 1 lb (450 g) each with few seeds; slice them lengthwise, so they must be straight and not too fat.
Oil the grill grate well and keep a pair of tongs and a wide spatula handy.
Toothpicks are optional but useful if the rolls are loose; soak wooden ones in water for 10 minutes if they will go back on the grill.

1
Slice and salt
- Trim the stems from the eggplants.
- Stand each one on its side and cut lengthwise into ¼-inch (6 mm) planks; discard or save the two outer skin-heavy slices from each.
- Lay the planks in a single layer on two baking sheets lined with towels and sprinkle both sides evenly with the 2 tsp kosher salt.
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Ready when: Beads of moisture are visible on the surface of the slices
Tip: Cut slices an even thickness. Thicker ones will not bend without cracking.
2
Toast the walnuts
- While the eggplant sits, toast the walnuts in a small dry skillet over medium heat, stirring often, for 4 to 5 minutes.
- Tip onto a plate to stop the cooking and cool completely, then chop finely.
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Ready when: Walnuts smell nutty and are a shade darker, with golden edges
Tip: Walnuts burn quickly. Pull them as soon as they smell toasty.
3
Mix the filling
- In a medium bowl, combine the crumbled feta, chopped walnuts, chopped mint, grated garlic, lemon zest, 2 tbsp lemon juice, Greek yogurt, 1 tbsp olive oil, ¼ tsp black pepper and the chili flakes, if using.
- Mash and stir with a fork until it forms a thick, spreadable paste with small bits of feta still visible.
- Do not add salt; the feta is salty.
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Ready when: Filling holds together when pressed with a spoon
Tip: If it seems crumbly, stir in another 1 tbsp yogurt.
4
Heat the grillOven 425°F / 220°C
- Heat a gas grill to medium-high (about 425°F / 220°C), or light charcoal and let the coals burn to a medium-hot, ashy glow.
- Scrub the grate clean.
- In a small bowl, stir together 3 tbsp olive oil, the grated garlic for the oil and ¼ tsp black pepper.
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Ready when: You can hold your hand 5 inches above the grate for only 3 to 4 seconds
Tip: Garlic in the oil can scorch on a very hot grill, so keep the heat at medium-high, not high.
5
Dry and oil slices
- Blot both sides of every eggplant slice firmly with fresh paper towels to remove the moisture and excess salt.
- Brush both sides lightly with the garlic oil, using all of it.
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Ready when: Slices feel dry to the touch and look lightly glossy
Tip: Eggplant soaks up oil like a sponge, so brush lightly or the grill will flare up.
6
Grill the eggplant
- Place the slices on the oiled grate in a single layer, working in batches.
- Grill with the lid closed for 3 to 4 minutes per side, flipping once with tongs.
- Move any slices that darken too fast to a cooler part of the grill.
- Transfer to a clean baking sheet in a single layer.
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Ready when: Slices have dark grill marks and are soft and pliable, bending without cracking
Tip: Undercooked eggplant is spongy and tears when rolled. If a slice resists bending, give it another minute.
7
Cool briefly
- Let the grilled slices rest on the baking sheet for 5 minutes until warm rather than hot, so the cheese does not melt out when you fill them.
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Ready when: Slices are warm to the touch, not steaming
8
Fill and roll
- Lay a slice with the narrow end toward you.
- Place a mint leaf near the end, then spoon about 1 tablespoon of filling on top.
- Roll up snugly and set seam-side down on a platter.
- Repeat with the remaining slices.
- Secure with a toothpick if a roll will not stay closed.
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Ready when: Rolls are tight, with the seam tucked underneath
Tip: Don't overfill. Filling should stay about ½ inch (1 cm) from the sides.
9
Serve
- Serve the rolls warm or at room temperature, with a drizzle of olive oil, if you like, and a few extra mint leaves.

Good to know

Tips

Don't skip blotting after salting; wet slices steam on the grill instead of charring.
No grill? Use a ribbed grill pan over medium-high heat, or broil slices on a sheet pan 4 inches (10 cm) from the heat for 4 minutes per side.
Cut slices on a slight diagonal for longer pieces that roll more easily.
Taste the filling before adding any salt, since feta brands vary widely.

Make ahead

"Grill the eggplant and mix the filling up to 1 day ahead and refrigerate separately in airtight containers. Bring both to room temperature for 20 minutes, then fill and roll. Assembled rolls can be refrigerated up to 8 hours, covered."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days; best served at room temperature or briefly warmed. Freezer: not recommended, as the feta and eggplant turn watery and mushy when thawed."

Substitutions

walnut halves → toasted pine nuts or pistachios. Use the same weight; chop pistachios finely.
feta cheese → fresh goat cheese. Creamier and milder; add ½ tsp salt to the filling and omit the yogurt if very soft.
fresh mint leaves → fresh flat-leaf parsley or basil. Use the same amount; basil gives a sweeter flavor.
plain whole-milk Greek yogurt → labneh or ricotta. Use the same amount for a similar creamy texture.