Ingredients
- 6 whole Asparagus (fresh green spears)
- 1 tbsp Basil leaves (fresh, finely chopped)
- 40 g Black Olives (chopped coarsely)
- 180 g Cheese (Feta)
- 200 g Eggplant (cut into 6 think slices)
- 2 clove Garlic (crushed)
- 2 tbsp Olive Oil
- 120 g Sun-Dried Tomatoes (chopped coarsely)
Instructions
- 1. Cut each eggplant lengthwise into 6 thin slices, cook eggplant in batches in a fry pan (or grill plate) brushing both side of each slice with combined oil, basil, rosemary and garlic.
- 2. Steam or microwave asparagus until just tender, refresh in cold water.
- 3. Place one spear of asparagus, a little cheese, some chopped tomatoes and olives on each slice of eggplant, roll up and secure with a toothpick.