300 g marinated red capsicum, cut into strips slightly smaller than eggplant
½ bunch fresh basil, leaves picked
200 g feta cheese cut into 1 cm x 4 cm logs
Brush one side of the eggplant with olive oil and sprinkle ½ of Greek Style seasoning over the top. Flip the eggplant over, brush with oil and sprinkle with remaining seasoning.
Heat the remaining oil in a large frying pan over MEDIUM heat. Cook the eggplant in batches; panfry slices for 3-5 minutes on each side or until golden, then set aside and allow to cool.
Place a slice of eggplant on a board. Place a piece of capsicum on top followed by a basil leaf and then a piece of feta placed horizontally at the short end of the eggplant. Roll the eggplant over the feta and into a scroll and secure with a cocktail skewer. Repeat with remaining eggplant and roll ingredients.