Grilled Eggplant Rolls with Feta and Olives

Luscious grilled eggplant slices filled with tangy feta, briny olives, and fresh herbs make an elegant yet easy summer starter or light dinner.

• 1 large eggplant, trimmed and sliced lengthwise into 6 1/2-inch-thick slices
• Extra-virgin olive oil, for brushing
• Kosher salt and freshly ground black pepper
• 1/2 cup crumbled feta
• 2 Tbs. chopped pitted Kalamata olives
• 2 Tbs. chopped mixed fresh herbs (such as chives, parsley, and basil); more for garnish

Prepare a medium-hot (425°F to 450°F) gas or charcoal grill fire. Brush the eggplant slices with oil and season with salt and pepper.

Grill the eggplant until grill marks form on one side, about 3 minutes. Flip the slices and continue to grill until the eggplant is tender, about 2 minutes more.

In a small bowl, combine the feta, olives, and herbs.

Spread the eggplant slices on a work surface. Put 1 heaping Tbs. of the feta mixture at the wider end of each slice and then tightly roll up. Arrange the rolls seam side down on a platter and finish with a little oil, pepper, and more chopped herbs.