A simple, yet stylish pre-dinner nibble for the summer months.
Olive oil for cooking
Shredded basil leaves
100 g feta, crumbled
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut eggplants lengthwise into thin slices and sprinkle with salt, allow to drain in a colander for 30 minutes. Rinse and dry well.
Pan-fry in olive oil until golden brown on both sides.
Drain and allow to cool.
Lay eggplant slices out flat, add some chopped basil and crumbled feta and roll up.
Place on a platter and they’re ready to go.