Rolls can be sliced and served as finger food with drinks. Or cut them in half and serve with salad leaves as a main dish.
Preparation: 20 minutes
Cooking: 10 minutes
1 large (700g) eggplant
1/4 cup olive oil
200g packet Lemnos Fetta or
Reduced Fat Fetta
1 large red chilli, seeded and
finely diced
1 cup chopped mint
1 tablespoon lemon juice
250g tub Lemnos Spreadable Ricotta
12 thin slices salami
Salad leaves, to serve

1 Preheat a barbecue or char-grill until hot. Cut eggplant lengthwise into 12 thin slices. Brush each side with oil and cook for 2-3 minutes or until golden and tender. Cool.
2 Crumble fetta into a bowl, add chilli, mint and lemon juice and stir to combine.
3 Spread the ricotta thinly over the eggplant and top with a slice of salami.
4 Place 1 heaped tablespoon of fetta mixture at the small end of the eggplant slice and roll up to form a bundle.
Serve with a salad.