Christoforos Peskias, 48 The Restaurant, Athens.
For the pesto:
30g sun-dried tomatoes
1 garlic clove, crushed
1 bunches basil leaves
30g pine nuts
40g parmesan
150ml Greek extra virgin olive oil
bunch thyme leaves
salt and pepper to taste
For the vegetables:
2 large zucchini
2 medium-sized, long eggplants
1kg fetta cheese, cut into squares
Greek extra virgin olive oil
salt and pepper, freshly ground
For the pesto:
Process all the ingredients for the pesto until coarsely chopped. Remove and set aside.
Add the thyme and season with pepper. Refrigerate to chill.
For the vegetables:
Cut the zucchini and eggplant lengthwise into thin slices. Salt and drain for 30 minutes. Rinse and pat dry. Brush with oil and grill over a high heat until the vegetables soften and acquire grill marks (the eggplant needs a little longer to cook). Place a little of the fetta on each vegetable slice and roll up.
Before serving, heat the parcels or rolls in a very hot oven for 2 minutes. Place 2 each of the rolls or parcels on a plate and drizzle with a little pesto and serve.
Makes about 30 pieces
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