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Serves four
as a lovely as a starter or lunch snack with Mediterranean bread.
A good friend of mine, Martin Jermey, brought back from Tunisia
for me these lovely marinated aubergines and fresh olive paste.
MAIN
INGREDIENTS
1 aubergine
8oz/250g feta cheese
fresh
basil
virgin olive oil
2 vine tomatoes
olive paste
half clove of garlic
ciabatta bread
juice of one lemon
TO MARINATE
AUBERGINE
Skin then slice very finely. chop garlic and add to lemon juice.
Lay aubergine in a dish, add lemon juice and olive oil to cover.
Cover with plastic wrap and leave in the fridge overnight. Put
basil in food processor with olive oil, season and mix to a
paste.
TO ASSEMBLE
Take two or three slices of aubergine. In the centre place some
feta, a touch of olive paste, slice of vine tomato and a touch
of basil paste. Wrap aubergine around to form parcels. Serve
with slices of ciabatta or focaccia bread.
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