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Fetta Cheese

Eggplant, Capsicum & Fetta rolls


  • 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


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.  

Eggplant, Capsicum & Fetta rolls

Preparation time:
10 minutes

Cooking time:
5 minutes


Products used:
South Cape Fetta Sundried Tomato & Herbs

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