Eggplant (Aubergine) and Feta Rolls

Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes.

Rinse and dry well.

Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool.

Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up.

Place on a platter to serve.

TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.