Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber

Eggplant Spirals With Greek Yogurt, Tomatoes, and Cucumber

A quick and fresh appetizer or side dish, these grilled eggplant rolls get some Greek love thanks to an herbed-packed blend of yogurt and feta.

Preparation time: 45 minutes
Cooking time: 45 minutes
Serves: 8

3/2 Cups Greek yogurt (For the Filling)
1/2 Cup Feta cheese (Finely grated, For the Filling)
1 Tablespoon (tbsp) Fresh juice from 1 lemon (For the Filling)
1 Tablespoon (tbsp) Fresh oregano (Finely minced, For the Filling)
1 Teaspoon (tsp) Fresh mint (Finely minced, For the Filling)
1 Teaspoon (tsp) Fresh dill (Finely minced, For the Filling)
1 Teaspoon (tsp) Garlic (Minced, For the Filling)
Kosher Salt (For the Filling)
Freshly ground back pepper (For the Filling)
2 Large Eggplants (Ends trimmed and cut lengthwise into 1/4-inch slices, For the Eggplant Rolls)
1/3 Cup Extra virgin olive oil (For the Eggplant Rolls)
3 Roma tomatoes (Stemmed, cored, and cut into 1/4-inch dice, For the Eggplant Rolls)
1 English cucumber (Seeded and cut into 1/4-inch dice, For the Eggplant Rolls)
Kosher Salt (For the Eggplant Rolls)
Freshly ground black pepper (For the Eggplant Rolls)

PreparationFor the Filling: Whisk together yogurt, feta, lemon juice, oregano, mint, dill, and garlic in a medium bowl. Season with salt and pepper.

For the Eggplant Rolls: Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush eggplant slices with oil and season with salt and pepper. Grill eggplant until browned on both sides, 2-3 minutes per side. Transfer to a large tray or cutting board and let cool for 3-5 minutes.

Spread a layer of filling over each eggplant slice and top each with a single layer of tomatoes and cucumber. Roll eggplant slices into spirals and serve.