Grilled chicken rolls with eggplant and feta

Ingredients:

• 4 skinless, boneless chicken breasts (about 200g each)
• 1/4 cup + 1 tablespoon extra-virgin olive oil + extra for greasing the grill grate
• 2 tsp harissa
• 1 tsp ground cumin
• 1 eggplant, thinly sliced
• 3/4 cup boiled bulgur
• 1 plum tomato, diced
• 0.5 cup crumbled feta
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh mint
• 1 tbsp. freshly squeezed lemon juice

Preparation:

1. Preheat grill to medium heat.
2. Prepare the chicken:
   
   Holding a knife parallel to the cutting board, cut each chicken breast in half horizontally, without cutting all the way through; open it like a book. Cover with plastic wrap and pound to a thickness of 1 cm.
3. Prepare the filling:
   
   In a bowl, combine 1/4 cup olive oil, harissa, cumin, and a pinch each of salt and black pepper. Brush the eggplants with a little of the harissa-infused oil. Brush the grill grate with olive oil. Grill the eggplants until cooked through, 1-2 minutes per side. Meanwhile, in a separate bowl, combine the bulgur, tomatoes, feta, parsley, mint, lemon juice, and the remaining 1 tablespoon of olive oil; season with salt and pepper to taste.
4. Season the chops on both sides with salt and black pepper and brush with half of the remaining harissa oil. Top with the eggplant and bulgur filling, leaving a 2 cm border. Roll up toward the pointed end and tie with 3 pieces of kitchen twine. Brush with the remaining harissa oil.
5. Grill the chicken rolls, turning occasionally, until cooked through, 18-20 minutes. Transfer to a cutting board and let rest for 5 minutes, then remove the string and slice.