Feta yogurt and aubergine rolls Easy Mediterranean Appetizer Recipe

Instructions:

1. Slice: Trim the ends off the aubergines. Using a sharp knife or mandolin, slice the aubergines lengthwise into strips approximately 1/8 inch (3–4 mm) thick. Maintain uniformity.
2. Salt and Drain: Lay the slices flat on a rack or paper towels. Sprinkle generously with coarse salt and let stand for 30 minutes to draw out bitterness and excess moisture.
3. Rinse and Dry: Rinse the slices quickly under cold water to remove the salt. Pat them absolutely dry using kitchen paper or a clean tea towel. Any remaining moisture will prevent proper grilling.
4. Oil and Season: Lightly brush both sides of the dry aubergine slices with olive oil and a sprinkle of black pepper.
5. Grill: Heat a griddle pan over high heat until smoking hot. Grill the aubergine slices in batches (do not crowd the pan). Cook for 2–3 minutes per side until they have deep char lines, are softened, and completely pliable.
6. Cool: Transfer the cooked slices to a large platter and allow them to cool completely to room temperature.
7. Whip the Filling: Combine the drained feta, Greek yogurt, minced garlic, lemon zest, and lemon juice in a small food processor. Blend until the mixture is completely smooth and fluffy, scraping down the sides as needed.
8. Fold in Herbs: Transfer the whipped mixture to a bowl. Gently fold in the fresh mint and black pepper. Taste and adjust seasoning.
9. Assemble: Lay a cooled aubergine strip on a flat surface. Place a spoonful (about 1–1.5 tsp) of the feta filling at the wide end of the strip. Roll the aubergine strip up snugly towards the thin end.
10. Chill: Place the finished roll, seam-side down, on a serving platter. Cover tightly and refrigerate for at least 60 minutes to allow the rolls to firm up.
11. Serve: Just before serving, drizzle lightly with good quality extra virgin olive oil. Garnish with pomegranate seeds and/or toasted pine nuts for texture and colour.