Stuffed Eggplant (Aubergine) Slices

READY IN: 30mins




  • Combine the yoghurt, mint and lemon juice in a bowl, season and set aside.
  • Crumble the feta cheese.
  • Finely slice the tomatoes, cut the capsicum into strips and trim the eggplant and cut into16 slices.
  • 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 sauté on one side for 2-3 minutes or until golden. Remove the eggplant slices from the pan and set aside and repeat the process with the remaining eggplant slices.
  • Arrange 8 eggplant slices on a work surface, sautéed side up, and top with the tomato slices, the feta cheese and the capsicum strips, then add the remaining 8 eggplant slices, sautéed side down. Be careful NOT to overfill the eggplant "sandwiches".
  • 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 sauté on each side for 2-3 minutes, brushing with more oil if required.
  • Garnish the slices with sprigs of mint and serve them with the yoghurt sauce.