Cut eggplant lengthways into thin slices and sprinkle with salt. Allow to drain in a colander for 30 minutes.
Rinse the eggplant slices and dry them well. Pan-fry in oil until golden brown on both sides. Drain and allow to cool.
Top the eggplant slices with chopped basil and crumbled feta and roll up. Place the rolls on a platter and serve immediately.
2 Eggplants
Salt
Oil
Shredded Basil Leaves
100g Barambah Feta in Brine
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See our farm, the animals and people who work together to produce our award winning range of products.
Let the QLD/NSW State Governments know that we do not want them to allow mining companies to turn our countryside into a mining wasteland/gasland.
Click the "Gasland Preview" link below to see the grab from Josh Fox's Gasland.
Barambah Organics wins GOLD at the World Cheese awards, Canary Islands, 2009. This GOLD was for the Barambah Marinated Feta
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