Grilled eggplant wrapped around tangy feta cheese, flavored with basil and sun dried tomatoes, make a wonderful combination of sunshine flavors. The sharpness of feta cheese and the grilled eggplants enhances the flavor of this delicious roll. Since I did not have basil, I used lettuce leaves as shown in the photo.

Tofu or Paneer cubes can be used in place of feta cheese.When using tofu, sprinkle it with a little soy sauce before wrapping the rolls. An excellent appetizer goes well with all drinks.  Many combination's are possible with this roll, you can use pesto sauce, or just freshly cut tomatoes, jalapenos, etc..

Serves: 4
Ingredients

• 2 large eggplants
• 10 - 12 sun dried tomatoes in oil, drained
• Handful of large fresh basil leaves
• 5 0z of feta cheese
• Salt and freshly ground black pepper to taste
• Olive oil

Method

Slice the eggplant lengthwise into 1/4-inch thick slices. Sprinkle with salt and layer it in a colander. Allow it to drain for about 30 minutes.

Rinse the eggplant in cold water and dry well.

Brush with olive oil on both sides and grill on a hot barbecue for 2-3 minutes turning once, until golden brown and softened. If you don't have a barbecue, grill on a stove top grill or a girdle.

Arrange the sun dried tomatoes over one end of each grilled eggplant slice and top with basil leaves. Cut the feta into short sticks and place on top. Season with salt and pepper. Roll the eggplant slices around to enclose the filling.

Cook on the barbecue/stove top grill for about 2-3 minutes more, until hot. Serve with a thick french loaf or with a class of wine.