Grilled Eggplant Rolls with Feta Cheese
The eggplant owes its black-blue color to anthocyanins, natural colorants that have a strong antioxidant effect. Antioxidants bind to free radicals in the body and thus protect the cells from damage. These power substances can even inhibit inflammation and protect the vessels.
Genuine feta cheese is made exclusively from sheep's or goat's milk - the cheaper varieties are similar to real feta but are made from cow's milk.
Heat the grill.
Rinse the scallions, trim and cut the white parts from the green parts. Cut the green parts in half lengthwise into strips.
Rinse the eggplant, trim, cut lengthwise into approximately 1/4 inch thick slices, and sprinkle with salt. Let sit for about 30 minutes and then dab with a paper towel. Cut the feta into approximately 3/8 inch thick slices, place a slice on each slice of eggplant, roll up and tie with scallion strips. Season with salt and pepper, drizzle with a little olive oil and grill until golden brown on all sides.
Arrange the rolls on plates and serve drizzled with lemon juice and olive oil.