KEY POINTS:
Makes approximately 16
1 medium size eggplant
olive oil
8 asparagus spears
1 red pepper
1/2 cup Canaan labaneh cheese
sea salt and freshly ground black pepper
1. With a sharp knife, very thinly slice the eggplant into rounds. Heat a frying pan, add 2 Tbs of the olive oil and fry the eggplant in batches, turning until golden and adding more oil if necessary. Drain on paper towels.
2. Trim any woody ends off the asparagus and halve lengthwise. Slice the pepper into strips, discarding seeds. Heat a little more oil and cook these in batches for about 3-4 minutes.
3. Lay the eggplant slices flat then top with asparagus, pepper and a small spoonful of labaneh - about a teaspoon, depending on the size of the eggplant. Season and bring the sides of the eggplant up to enclose the filling. Press together to ensure they hold, though toothpicks can be used if necessary.
