Stuffed Eggplant (aubergine) Slices

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 150 g greek yogurt
• 1 teaspoon fresh mint, chopped plus sprigs to garnish
• 2 teaspoons lemon juice
• 75 g feta cheese
• 2 tomatoes
• 50 g red capsicums, marinated and drained
• 1 large eggplants or 2 medium eggplants
• 4 tablespoons olive oil
• salt, to taste
• fresh ground black pepper, to taste

Recipe

• 1 combine the yoghurt, mint and lemon juice in a bowl, season and set aside.
• 2 crumble the feta cheese.
• 3 finely slice the tomatoes, cut the capsicum into strips and trim the eggplant and cut into16 slices.
• 4 brush both sides of the eggplant slices with oil, season, heat a large, preferably non-stick, pan over a medium heat, add the eggplant slices and sauté on one side for 2-3 minutes or until golden. remove the eggplant slices from the pan and set aside and repeat the process with the remaining eggplant slices.
• 5 arrange 8 eggplant slices on a work surface, sautéed side up, and top with the tomato slices, the feta cheese and the capsicum strips, then add the remaining 8 eggplant slices, sautéed side down. be careful not to overfill the eggplant "sandwiches".
• 6 add some more oil to the pan and being careful that the filling does not spill out, place the eggplant "sandwiches" in the pan and sauté on each side for 2-3 minutes, brushing with more oil if required.
• 7 garnish the slices with sprigs of mint and serve them with the yoghurt sauce.