Feta, yogurt and aubergine rolls

Method

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.