Lamb, fetta and eggplant parcels
Picture: Robert Duncan

Serves 4

1 eggplant, cut into 3mm slices

olive oil

8 sheets filo pastry

1/4 cup melted butter

150g fetta, crumbled

2 tsp chopped dill

2 tomatoes, sliced

4x2mm thick slices cold lamb

4 tbsp breadcrumbs

Brush the eggplant slices on both sides with olive oil and grill until they are soft and browned on both sides, and then allow them to cool. Lay a sheet of filo on a clean bench and brush with butter before laying another sheet over the top. Fold the long end in half to form a rectangle. Place a tablespoon of the crumbled fetta in the centre of the rectangle and top with a pinch of dill. Lay a couple of slices of tomato over the dill and then a slice of eggplant. Sprinkle another tablespoon of fetta over the eggplant and add another pinch of dill. Finally add the slice of lamb and sprinkle with breadcrumbs. Brush the pastry with butter and fold over to secure the parcel before flipping it over on to a lined baking tray. Repeat with the remaining ingredients. Brush the tops of the parcels with butter, place in an 180C preheated oven and bake for 20-25 minutes or until puffed and golden.

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