Low FODMAP Recipe: Aubergine / Eggplant rolls with chilli, mint and feta
1 x lemon
2 x eggplants (aubergines)
1 x red chilli, deseeded and finely chopped
300g of feta cheese, cut into cubes or crumbled
1 bunch of fresh mint roughly chopped
Cocktail sticks (or toothpicks)
Pre-prepare a bowl with the fresh chilli and mint, add the juice from the lemon and mix. Stir in the feta until fully coated. Cover with clingfilm and refrigerate.
Cut the aubergines lengthways, discarding the ‘outside’ slices. Bruch olive oil over bother sides of the slices and on a hot area of the barbecue for around 2 minutes on each side or until lightly coloured.
Remove from the barbecue (and here comes the messy bit) place a spoonful of the feta mix onto each of the aubergine slices. Roll the aubergine around the mixture and push a cocktail stick through to secure it. Please rolls on a clean plate and serve to your guests while still warm.