Swiss chard Wrapped Eggplant

1  Marinate the eggplant

In a bowl, marinate the eggplant slices with oil, cumin powder, garlic, ginger, and salt.

2  Assemble the stack

Use each eggplant slice like a sandwich. Layer feta, cherry tomatoes, mint, and parsley between the slices to form a small stacked parcel.

3  Wrap with Swiss chard

Place the Swiss chard leaf on a plate. Set the eggplant stack in the centre and wrap the leaf around it like a parcel.

4  Sear the parcel

Heat a non-stick pan over medium heat with a little oil. Place the parcel seam-side up in the pan and gently press with a weight. Sear for a few minutes.

5  Flip and finish

Carefully flip after 5 minutes, press again, and cook for another 5 minutes until well seared. Remove from heat and serve with rice or a squeeze of lime.