Grilled Eggplant Rolls with Feta and Sage Stuffing

Rinse the eggplant, remove the ends and cut lengthwise into 8 slices. Discard the first and last slice (save for another use). Sprinkle the eggplant slices with salt and set aside in a bowl. In the meantime, cut the feta into 12 pieces and wrap each with a sage leaf. Rinse the eggplant slices, pat dry and season with pepper. Place a piece of feta on it, roll up and secure with a wooden toothpick. Brush with olive oil.

Cook the eggplant rolls for 8-10 minutes on a  hot grill.