Eggplant and Feta Rolls
Serve these rolls as starters or for lunch.
- Medium sized eggplant
- Olive oil
- Balsamic vinegar
- Basil leaves or basil pesto
- Char-grilled red pepper
- Feta – strip not cubed
- Salt and pepper
Slice medium-sized eggplants/aubergines onto lengthwise slices, about 7mm thick.
Brush both sides with olive or other oil and grill them on both sides.
Brush each slice with a little balsamic vinegar. On each grilled slice, lie 1 – 2 basil leaves (or spread with basil pesto) then add a strip of char-grilled red pepper, and a strip of feta cheese.
Lightly season with salt and pepper, and roll up, narrow end first. (If you have trouble keeping the rolls compact, roll them in cling film until shortly before serving.) Serve within half an hour of assembling.
John Hawkesby’s Wine Suggestion
- Marsden Estate 2006
- Churton 2007
- Camshorn 2007
- Santa Margherita 2006
- Sandalford Estate Reserve 2007
- Woollaston 2006
- Black Estate 2004