Eggplant Spirals with Greek Yogurt, Tomatoes, and Cucumber

Ingredients

• For the filling:
• 1 1/2 cups Greek yogurt
• 1/2 cup finely grated feta cheese
• 1 tablespoon fresh juice from 1 lemon
• 1 tablespoon finely minced fresh oregano
• 1 teaspoon finely minced fresh mint
• 1 teaspoon finely minced fresh dill
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• For the eggplant rolls:
• 2 large eggplants, ends trimmed and cut lengthwise into 1/4-inch slices
• 1/3 cup extra-virgin olive oil
• 3 roma tomatoes, stemmed, cored, and cut into 1/4-inch dice
• 1 English cucumber, seeded and cut into 1/4-inch dice
• Type of fire: Direct
• Grill heat: medium-high

Directions

1. In a medium bowl, whisk the yogurt with the feta, lemon juice, oregano, mint, dill, and garlic until combined. Add salt and pepper to taste.
2. Light one full chimney of charcoal. Once the coals are glowing and coated in gray ash, empty them onto the coal grate and spread them evenly across the whole surface. Put the cooking grate on the grill, cover, and heat for 5 minutes. Scrub the grate clean, then oil it. Coat the eggplant slices with oil and season them with salt and pepper. Grill the eggplant until each side is browned, about 2-3 minutes per side. Move the slices to a large tray or cutting board and cool them for 3-5 minutes.
3. Spoon a layer of the filling onto each eggplant slice, then arrange one layer of tomatoes and cucumber over the top. Roll the slices into spirals and serve.