Ingredients:

¼ cup crumbled soft goat cheese
1 large plum tomato, chopped cup chopped roasted red pepper
1 small onion, chopped
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 (1-pound) eggplant, cut lengthwise into 8 slices
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh mint

Directions:

Stir together goat cheese, tomato, roasted pepper, onion, oregano, ¼ teaspoon of salt, and the black pepper in medium bowl.

Spray grill rack with olive oil nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.

Lightly spray eggplant slices with nonstick spray and sprinkle with remaining ¼ teaspoon salt. Place eggplant on grill rack and grill until well marked and tender, about 3 minutes per side. Transfer to plate; let cool.

To assemble rollups, spoon about 2 tablespoons of tomato mixture on wider end of each slice of eggplant. Roll up tightly and place, seam side down, on platter. Drizzle oil over rollups and sprinkle with mint.