Aubergine And Feta Layer Recipe

• 4 Tbsp. Extra virgin olive oil Sunflower oil, for deep frying
• 2 x Garlic cloves
• 1 sprg rosemary
• 2 sm Aubergines
• 100 gm Feta cheese
• 1 lrg Tomato
• 50 ml Balsamic vinegar
• 1 handf fresh basil leaves
• 1 x Garlic clove, roughly minced
• 1 Tbsp. Extra virgin olive oil

1. 1 Heat 2 tbs of extra virgin olive oil in a griddle pan.
2. Heat a small pan half full with sunflower oil.
3. 2 Crush two garlic cloves with the side of a knife to just break open.
4. Put the garlic and rosemary into the sunflower oil to allow it to infuse.
5. 3 Slice the aubergine into 1cm wide rings, reserving the green tops.
6. Place the slices in the griddle pan, drizzle the remaining extra virgin olive oil over and season well.
7. Cook on each side till charred and golden brown.
8. 4 Cut the feta cheese into slices 1/2 cm thick.
9. Slice the tomato.
10. Heat a small pan.
11. Pour the balsamic vinegar in and heat till reduced
12. 5 Fry the tops of the aubergines in the sunflower oil for 2 min till crisp.
13. Blitz the basil, garlic and extra virgin olive oil in a processor to make the pesto.
14. 6 Arrange the aubergine, feta cheese and tomato slices alternatively, seasoning each layer, finishing with the green top.
15. Drizzle the balsamic vinegar over the top and the pesto around the edge.

extra virgin olive oil, garlic, rosemary, aubergines, cheese, tomato, vinegar, basil, garlic, extra virgin olive oil

Taken from cookeatshare.com/recipes/aubergine-and-feta-layer-71344 (may not work)