Recipes

• 2 medium eggplants (or 12 slices of chargrilled eggplant)
• Extra virgin olive oil, as required
  
• 200g South Cape Fetta Sundried Tomato & Herbs
• 12 pieces char grilled capsicum (each about 5x4cm)
• 1 bunch fresh basil leaves
• Freshly ground black pepper, to taste
  

Method

To prepare the eggplant, cut each lengthwise into 6 slices 5mm thick, brush with olive oil and char-grill or bbq. Cut South Cape Fetta with Sundried Tomato & Herbs into 6 slices 1cm thick then cut each in half lengthwise to make 12 sticks. Lay 1 piece of capsicum, a stick of Fetta and 2 basil leaves onto each eggplant slice and carefully roll up. Place on a serving plate, drizzle with olive oil and sprinkle with black pepper.