The apetizer: eggplant

Yesterday I was watching Ainsley Harriot cooking something similar on the beach in Greece, so here it is, without the sea... We didn't have reason to complain though :)

Ingredients:

• eggplants
• tomatoes
• smoked cheese
• fresh basil leaves
• garlic
• olive oil
• salt, pepper
• toothpick

Cut slices of the eggplant, the same way as you would cut the bread. We dont need to thick slices but it shouldnt be too thin either. Start frying the slices in a pan, you can add some oil but be careful because the eggplant is spongy and absorbs everything really fast, and it becomes soft without the oil at all as well. Chop the garlic and fry it in a bit of olive oil. If all of this is done, let the whole thing cool for a bit. Then take a slice of eggplant, put a slice of tomato in the middle, then comes the thin slice of smoked cheese, the garlic and the basil. Fold back the endings of the eggplant and fix it with a toothpick, so that it wont fall apart in the oven. Put it in the oven, it needs 5-10 minutes at 180 deg, the cheese will melt a bit and the tomato will become just soft enough. A bit of fresh lemon juice is perfect with it. Its better to salt the eggplant while frying it, but you can add salt before eating it if its not salty enough.
(The original recipe had feta cheese in it, but we didnt have any at home.)