Grilled Eggplant Rolls with Mint and Garlic Dressing 2 large eggplants 3 tablespoons olive oil 1 teaspoon sea salt  dressing   2 garlic cloves 2 tablespoons red wine vinegar 2 tablespoons extra virgin olive oil 1 cup mint leaf (loosely packed) Extra* I tried this and added crumbled feta cheese in the middle before rolling, though you may like mozzarella or tomato sauce as well Slice the eggplant thinly. Brush each slice with olive oil and place on a ridged grill plate or barbecue. Turn when the cooked side has some good marks on it. Remove when the slices are they are soft and sprinkle with sea salt. Make the dressing by finely chopping the garlic and mint and mixing with the vinegar and olive oil. The wet ingredients will only coat the mint. Spread a little of the dressing on each slice of eggplant and roll it up. Drizzle any remaining dressing over the rolls. Serve at room temperature.  *If eggplant is usually too bitter for you, try salting each side of the slices and letting sit for half an hour before rinsing and drying off before seasoning and cooking. Continue with recipe after this. Makes six servings, 150 Calories each.
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