Stuffed Eggplant (Aubergine) Slices

• 150 g Greek yogurt
• 1 teaspoon of fresh mint, chopped plus sprigs to garnish
• 2 teaspoons lemon juice
• 75 g feta cheese
• 2 tomatoes
• 50 g red capsicums, marinated and drained
• 1 large eggplants or 2 medium eggplants
• 4 tablespoons olive oil
• salt, to taste
• fresh ground black pepper, to taste

1. Combine the yoghurt, mint and lemon juice in a bowl, season and set aside.
2. Crumble the feta cheese.
3. Finely slice the tomatoes, cut the capsicum into strips and trim the eggplant and cut into16 slices.
4. Brush both sides of the eggplant slices with oil, season, heat a large, preferably non-stick, pan over a medium heat, add the eggplant slices and saute on one side for 2-3 minutes or until golden.
5. Remove the eggplant slices from the pan and set aside and repeat the process with the remaining eggplant slices.
6. Arrange 8 eggplant slices on a work surface, sauteed side up, and top with the tomato slices, the feta cheese and the capsicum strips, then add the remaining 8 eggplant slices, sauteed side down.
7. Be careful NOT to overfill the eggplant "sandwiches".
8. Add some more oil to the pan and being careful that the filling does not spill out, place the eggplant "sandwiches" in the pan and saute on each side for 2-3 minutes, brushing with more oil if required.
9. Garnish the slices with sprigs of mint and serve them with the yoghurt sauce.

greek yogurt, mint, lemon juice, feta cheese, tomatoes, red capsicums, eggplants, olive oil, salt, fresh ground black pepper

Taken from www.food.com/recipe/stuffed-eggplant-aubergine-slices-138458 (may not work)