Besides being an amazing artist, my friend Rina is a gourmet cook who is always whipping up fantastic meals with her mom Barbara Azizo in their seaside home by the shore. Last Shabbat,  I decided to pop in on Rina and Barbara  as I was going on my daily walk/jog to the boardwalk. Fresh fruits and vegetables lined their kitchen counter.  Rina didn’t skip a beat as she prepared one main dish after another. One item that really looked spectacular was her grilled eggplant (grilled before Shabbat) that she was rolling with a delectable feta mixture.

When I snuck a taste of Rina’s rolled eggplant with feta, I knew that I had to get the recipe for my hostesses.

 Enjoy, and please follow Rina’s Facebook page, Project Face as she pledges to  recreate her “face” 365 a year! WOW!!! Keep up the great work, Rina!  Marlene

Nigella Lawson’s Grilled Eggplant with Feta, Mint and Chili
Kosher Ingredients:

• 2 large eggplants, cut thinly lengthwise into 10 slices each
•   to equal 20 slices
• 4 tablespoons olive oil
• 8-9 oz. kosher feta cheese
• 1 large red chilli pepper, finely chopped
• large bunch fresh mint, finely chopped
• juice of 1 lemon
• black pepper

Directions for this kosher recipe:

1. Preheat grill
2. Brush both sides of eggplant slices with oil
3. Grill the slices for 2 minutes on each side
4. Crumble the feta into a bowl
5. Stir in chili, mint, lemon juice, and pepper
6. Pile end third of each eggplant slice with heaping teaspoon of feta mixture
7. Roll up to form a soft, stuffed bundle
8. Place seam side down on a plate
9. Sprinkle with chopped mint

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