Eggplant, Capsicum and Feta Rolls
6
peopleServes
15
minutesPreparation Time
15
minutes Stove TopCooking Time
Ingredients
- 500 g eggplant cut into 1-1.5 cm thick slices
- 2 tbsp (40 mL) olive oil
- 1 x 25 g sachet McCormick Greek Style Street Food
- 300 g marinated red capsicum, cut into strips slightly smaller than eggplant
- ½ bunch fresh basil, leaves picked
- 200 g feta cheese cut into 1 cm x 4 cm logs
- lemon wedges
Directions
- Brush one side of the eggplant with olive oil and sprinkle ½ of Greek Style seasoning over the top. Flip the eggplant over, brush with oil and sprinkle with remaining seasoning.
- Heat the remaining oil in a large frying pan over MEDIUM heat. Cook the eggplant in batches; panfry slices for 3-5 minutes on each side or until golden, then set aside and allow to cool.
- Place a slice of eggplant on a board. Place a piece of capsicum on top followed by a basil leaf and then a piece of feta placed horizontally at the short end of the eggplant. Roll the eggplant over the feta and into a scroll and secure with a cocktail skewer. Repeat with remaining eggplant and roll ingredients.
- Serve with a squeeze of lemon.
