Ingredients

• 6 whole Asparagus (fresh green spears)
• 1 tbsp Basil leaves (fresh, finely chopped)
• 40 g Black Olives (chopped coarsely)
• 180 g Cheese (Feta)
• 200 g Eggplant (cut into 6 think slices)
• 2 clove Garlic (crushed)
• 2 tbsp Olive Oil
• 120 g Sun-Dried Tomatoes (chopped coarsely)

Instructions

• 1. Cut each eggplant lengthwise into 6 thin slices, cook eggplant in batches in a fry pan (or grill plate) brushing both side of each slice with combined oil, basil, rosemary and garlic.
• 2. Steam or microwave asparagus until just tender, refresh in cold water.
• 3. Place one spear of asparagus, a little cheese, some chopped tomatoes and olives on each slice of eggplant, roll up and secure with a toothpick.