Angela Clark

Ingredients:

• 2 or 3 eggplants sliced about 1cm thick
• ½ cup of extra virgin olive oil
• 1 tsp of sweet paprika
• Greek feta

Method:

Mix the olive oil and the paprika together and generously brush over the eggplant slices.

Grill eggplant on both sides until soft and well-cooked.

Place a dollop of feta on each slice and fold in half like a sandwich to serve. The feta melts.