Marinated feta, yogurt and aubergine rolls recipe

By Charlie Clapp

This simple vegetarian recipe is quick to make and serves as the perfect starter or canape. Add it to your favourite recipes!

1. Cut the aubergines lengthways into 5mm thick slices. Heat a griddle pan over a high heat, brush the slices with a little oil and griddle until they begin to char.
2. Meanwhile combine the garlic, yogurt, feta and oregano in a bowl. Stir well, season and set aside.
3. To serve, spread a heaped teaspoon of the feta and yogurt mixture onto each aubergine slice, adding a basil leaf and half a tomato. Roll the slices up, secure with cocktail sticks and serve as a starter or with lamb steaks for a main.
And a couple of quick fixes-
Summery feta dish (v)
Serves 4
Slice 100g feta into cubes and marinate in the zest and juice of 1 lemon, a little olive oil, crushed garlic and mixed dried herbs. Stir through wilted spinach and serve with roasted Mediterranean vegetables or barbecued fish.
Traditional Greek salad (v)
Serves 4
Mix together half a sliced cucumber, 5 roughly chopped tomatoes, a handful of kalamata olives and a thinly sliced red onion in a salad bowl. Drizzle with a good glug of extra-virgin olive oil and a good squeeze of lemon juice. Sprinkle with 2 tsp dried oregano and top with 200g thinly sliced feta.