Mini roast brinjal and feta cheese kebabs

Recipe from: 12/17/1998 12:00:00 AM
Ingredients 6
Servings 2


Serving Change
  • 2
    large aubergines, cut into thick slices
  • 75
    olive oil
  • 3
    large ripe tomatoes, cut into thick slices
  • salt and freshly ground black pepper
  • 5
    rounds of feta cheese, halved horizontally and then halved crosswise
  • handful fresh coriander (dhania), chopped


Sprinkle the brinjal slices with salt and leave for about 15 minutes. Rinse and pat dry. Brush with olive oil and arrange on a baking sheet. Grill until cooked and lightly browned. Turn regularly. Cool slightly. Skewer the brinjal and tomato slices and feta cheese alternately onto cocktail sticks and arrange in an ovenproof dish. Season to taste. Mix the remaining olive oil and chopped coriander and pour over. Grill just before serving until the cheese just begins to brown and melt. Serve with extra olive oil if desired.

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