Kings Garden Garlic

Kings Garden Garlic Pesto

400g sheep's feta

200g rocket

4 red peppers cut into six slices lengthways

4 large aubergines cut into even slices .75cm thick

2 eggs




Preheat the oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish with Kings Garden Garlic

Brush the sliced aubergine on both sides with the Kings Garden Garlic, grill until brown and then turn over and grill till brown again. Remove browned aubergine and place it on a plate and let it cool off.

Grill peppers with skin side up if using an oven grill. When peppers' skins are blackened, remove from heat. Put the peppers in a plastic bag and let them cool off. Remove blackened skin.

Arrange the first layer of cooled off grilled aubergine in the bottom of the prepared baking dish. Arrange the first layer of rocket over the eggplant. Add a layer of grilled peppers. Spread the first layer ofKingsGardengarlic pesto over the peppers. Crumble a layer of feta over the pesto. Repeat layers. It is best to finish with a layer of aubergine. Beat two eggs and pour the mixture over the last layer of aubergine. Bake 30 minutes in the preheated oven.