Ingredients
1 large aubergine, about 500g/1Όlb
120ml/4fl oz extra virgin olive oil
2 garlic cloves, crushed
finely grated zest of 1 lemon
1 small beef tomato
275g/10oz Greek feta cheese
8 large fresh basil leaves
8 sundried tomatoes in olive oil, drained and finely sliced
salt and freshly ground black pepper
8 fine metal trussing skewers or cocktail sticks soaked in cold water for 30 minutes.
Method
1. Trim off the stalk end of the aubergine and then cut lengthways into 8 x 5 mm/Όin thick slices discarding the ends.
2. Arrange the slices in a single layer on a large baking tray, sprinkle lightly with some fine salt and set aside for 30 minutes to 1 hour - this will make them easier to roll later on as well as draw out some of the water.
3. Rinse the aubergines in cold water and then pat them really dry with kitchen paper.
4. Mix the olive oil with the garlic, lemon zest and some seasoning. Brush over both sides of each aubergine slice then season with plenty of pepper. Place on the barbecue over medium-hot coals and barbecue for 2-3 minutes on each side until lightly charred. Set aside and leave to cool a little. Cut the tomato into 4 thick slices, discarding the ends and then cut each slice in half again to make 8 slices.
5. Cut the feta cheese into 8 slices. Place the aubergine slices onto the work surface and place a piece of tomato in the middle of each slice. Arrange a slice of feta on top, then roughly tear the basil and scatter on top. Sprinkle over the sundried tomatoes and season with plenty of freshly ground black pepper. Flip over both ends to enclose the filling and secure with a cocktail stick.
6. Brush the outside of the rolls with the rest of the garlic and lemon oil and barbecue over medium-hot coals for 1-2 minutes on each side or until they are heated through and slightly golden. Serve at once.
a summer sizzler!!!!!!!
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