2 large aubergines,topped and tailed, sliced 5mm thick lengthways
15 ml (1 tbsp) butter
1 large onion, chopped
4 garlic cloves-2 finely chopped, 2 sliced
410 g (14.4 oz) can chopped tomatoes, drained
50 ml (4.5 tbsp) tomato concentrate
100 g (3.5 oz) Feta cheese
1 small bunch basil
16 black olives, pitted
16 PEPPADEW® mild Piquanté Peppers, halved
30 ml (2 tbsp) Olive Oil
Juice of 1 lemon
Salt and freshly ground black pepper to taste
140 g (4.9 oz) Ripe Cherry tomatoes
4 large leeks, sliced
25 g (5 tsp) pine nuts, toasted
Cook aubergines for 2 minutes in a large saucepan of salted boiling water, remove and drain on kitchen towel.
Heat butter in a heavy-based saucepan. Add onion, chopped garlic and tinned tomato and cook until mixture is quite dry leave to cool.
Layer two aubergine pieces to form a cross shape. Place a piece of feta cheese in the middle followed by the tomato mixture and basil leaves, 2 olives, 4 PEPPADEW® Mild Piquanté Peppers, halves, more tomato mixture and basil. Fold aubergine ends into centre to form a parcel.
Secure with cocktail sticks. Continue with rest of aubergine pieces until you have 8 parcels.
Mix 15ml of olive oil with lemon juice, salt and pepper and brush over parcels. Place in a preheated grill pan and grill parcels for 1 minute on each side over high heat, then bake in a preheated oven at 200C for 6-8 minutes.
Meanwhile, roast the cherry tomatoes, leeks and sliced garlic in a roasting tin for 5 minutes and season to taste
Serve 2 parcels per a person with the tomato and leek mixture, a few pine nuts and extra basil