Greek Grilled Stuffed Eggplant

1/4 cup feta cheese (Corsican Feta 100% sheep's milk)
1 tomato, diced
2 green onions, finely chopped
2 Tbsp fresh mint, chopped
1/2 tsp dried oregano
1/2 tsp salt
(1) 1 lb eggplant, cut lengthwise into 8 slices
Vera Jane's Extra-Virgin Olive Oil, for brushing eggplant slices
1 Tbsp fresh lemon juice
2 tsp Vera Jane's Extra-Virgin Olive Oil

Combine feta, tomato, green onions, 1 Tbsp mint, oregano, and 1/4 tsp salt in a medium bowl. Preheat grill to medium-high. Lightly brush eggplant slices with olive oil. Grill eggplant slices until marked and tender, about 2 to 4 minutes per side. Transfer to a platter and cool slightly. Assemble rolls by placing about 2 Tbsp of tomato mixture on the wider end of eggplant. Roll up tightly and place seam side down on serving platter. Whisk together lemon juice, remaining mint, 1/4 tsp salt and 2 tsp of olive oil in a small bowl and drizzle over rolls.

Allergy Warning: Contains milk