Bring 2 cups of water to a boil.
Add rice, reduce heat to low, cover and steam until rice has absorbed all of the water, about 15 minutes. Leave to cool to room temperature.
In a bowl, beat 4 eggs with the mint, black pepper and salt.
Add the rice and mix until thoroughly combined and rice is well coated with the egg.
Heat a molded pan and brush each cavity with a little olive oil.
Using an ice cream scoop, fill each cavity with the rice.
Cover and cook on low heat 5-10 minutes on each side until golden and crispy.
Serve with ajvar or your favorite Balkan vegetable spread.