GRILLED EGGPLANT WITH FETA AND HERBS
1 large eggplant, trimmed and sliced into six 1/2-inch-thick lengthwise slices
Salt and pepper
1/2 cup crumbled feta
2 Tbs. chopped Greek olives
2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish
Brush eggplant slices with oil and season with salt and pepper.
Grill until marks form on one side, about 3 minutes. Flip and grill until the eggplant is tender, about 2 minutes more.
Combine feta, olives, and herbs.
Spread slices on work surface. Put 1 heaping Tbs. of mixture at the wider end of each slice and then tightly roll up. Arrange rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.