An ideal vegetarian summer starter, this recipe for an Eggplant and Persian Feta Timbale that sets the oil infused vegetables against the beautiful flavour of the feta cheese. Be it that you are cooking for guests or even just for your family on a balmy summer evening. This dish, with its stunning good looks, is sure to impress and it's easier to make than you'd think too.
Current Rating: 4.14
From: 7 votes
1 large eggplant, thinly sliced lengthways
2 tbsp olive oil
1 large zucchini, cut into ribbons lengthways
180g Persian Feta
¼ cup shredded basil Roasted red capsicum (about 250g)
Salt and Pepper to taste
Prepare the roasted capsicum. If you are using it pre prepared, it just needs draining.