Ingredients:

  • 2 medium Large Aubergines (Eggplants) (600g total)
  • 1 Tbsp Coarse Sea Salt (15g)
  • 3 Tbsp Extra Virgin Olive Oil (45ml)
  • Black Pepper, To taste
  • 7 oz block Feta Cheese (200g)
  • 1/2 cup Full-Fat Greek Yogurt (120g)
  • 1/4 cup Fresh Mint, packed (15g), finely chopped
  • 1 large clove Garlic, minced or grated
  • 1/2 tsp Lemon Zest, from 1/2 a lemon
  • 1/4 tsp Red Pepper Flakes (Chilli Flakes) (1g), optional
  • 1 Tbsp Pomegranate Molasses or Balsamic Glaze (15ml)
  • 2 Tbsp Pistachios or Walnuts (30g), roughly chopped

Instructions:

  1. Slice the aubergines lengthwise into thin, uniform strips, approximately 1/4 inch (5–6mm) thick. Even slices are key for even cooking.
  2. Lay the slices flat on a rack or paper towel-lined baking tray. Sprinkle generously with coarse salt. Allow them to rest for 30 minutes to draw out excess moisture and bitterness.
  3. Rinse the slices briefly under cold water to remove the salt. Pat them extremely dry with fresh paper towels or a clean tea towel. This step prevents soggy rolls.
  4. Lightly brush both sides of the dry aubergine slices with olive oil and sprinkle with black pepper (no need for more salt).
  5. Cook the slices using a grill pan, BBQ, or oven (200°C/400°F for 15–18 minutes, flipping halfway) until they are deeply coloured, tender, and completely pliable (they must bend without breaking). Transfer to a clean surface and allow them to cool completely.
  6. In the bowl of a food processor, combine the feta cheese, Greek yogurt, minced garlic, lemon zest, and chilli flakes (if using).
  7. Process on high speed for 1–2 minutes, scraping down the sides as necessary. The mixture should become light, airy, and mousse-like (whipped).
  8. Transfer the whipped feta mixture to a bowl. Gently fold in the chopped fresh mint. Taste and adjust seasoning if needed.
  9. Lay a cooled aubergine slice flat. Place a generous teaspoon of the whipped feta filling near the widest end of the slice.
  10. Roll the aubergine slice tightly towards the narrow end, securing the filling inside. Place the rolls seam-side down on a serving platter.
  11. Drizzle the assembled rolls lightly with pomegranate molasses or balsamic glaze. Scatter the chopped pistachios/nuts over the top just before serving.