aubergine and feta roll saladrating:
1 large aubergine
1 packet of feta cheese
1 ripe avocado
a handful of cherry tomatoes
2 spring onions
salt + pepper
Preheat a chargrill pan (or a grill). Slice your aubergine into 1/2cm thick pieces lengthways. Season your olive oil and brush onto your aubergine slices and fry on the chargrill pan until they are soft and have golden/dark brown lines on them.
Cut the feta into cubes and place a cube at one end of the aubergine slices and put a basil leaf on top of the cheese, then roll up the aubergines.
Keep the aubergine rolls in the oven to keep them warm. Meanwhile prepare the salad, mix some olive oil with a small amount of balsamic vinegar and seasoning. Toss the leaves in a little of the dressing.
Next peel and slice the avocado and half the cherry tomatoes. Arrange the leaves on a plate and the avocado slices and tomatoes alternating in a circle round the plate, place the rolls on top of the salad, drizzle a couple of teaspoons of the dressing over the avocado, tomatoes and aubergine rolls. Then garnish with a sprig of basil.