This has got to be one of my most requested recipes for a BBQ, followed by my Blue Cheese Burgers! Don’t be put off by the aubergine. My aubergine-detesting husband would agree… they are worthy.
Many years ago, when I was living in London, I had a flatmate who let me do all the cooking. I loved it! Really, I did. Sometimes, I would come home from work and she would have some ingredients laid out and she would ask me to make something. For a foodie like me, I couldn’t ask for a better flatmate!
It was through her that I came across this recipe. She once told me about these BBQ vegetables that she had once made. (She was actually a very impressive cook, but had lost interest in cooking after so many years.) I got a hold of the ingredients and we had a go at it. Now, many years later I am still making them. For me, I just cannot have a BBQ without them.
- 1 jar of Sundried Tomatoes, preferably packed in olive oil
- 2 medium Aubergines
- 1 block of Feta
- Olive Oil
- 1 jar/container of Pesto Sauce
- 1 packet of cocktail sticks
Wash and dry the aubergine. Using a large sharp knife cut the aubergine into thin slices, about 3-4mm wide. You want the slices to be thin enough to roll up but not too thin they fall apart. Next, cut the feta into small sticks, just under a cm wide.
Pour a little olive oil into a small container from which you can brush the one side of each aubergine slice. If you have sundried tomatoes packed in olive oil then use this to take advantage of the flavour! Flip the aubergine slice over and spoon a small amount of the pesto onto the other side. Spread this to the edges. Take one stick of the feta and a piece of sundried tomato and place them at one end of the slice. Roll up the aubergine and secure with a cocktail stick. Repeat with all the other slices.
To cook, place on the BBQ and allow to cook slowly. The aubergine needs time to cook all the way through and the feta should go soft. Serve warm.