1 large eggplant, sliced 1/4 inch thick
1/2 cup fresh parsley, minced
1 cup rice, cooked
2 tablespoons pepper jelly
1/4 cup feta cheese with jalapeno
Salt and pepper
Toss sliced eggplant with enough oil to coat all sides about 1/4 cup season with salt and pepper.
Heat the grill to medium; and grill eggplant 4-5 minutes or until dark grill marks appear. Flip them over and repeat. Try not to burn the eggplant but cook them all the way through, put on a plate and cool. In the bottom of a large bowl mix together the feta and jalapeno jelly till combined, add the rice eggplant and parsley. Mix it all together and serve!!