Melting-middle aubergine parcels

Melting-middle aubergine parcels

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(2 ratings)

Prep: 15 mins Cook: 15 mins


Makes 8
Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella and dressed with pesto sauce

Nutrition and extra info

  • Vegetarian

Nutrition: per parcel

  • kcal454
  • fat40g
  • saturates13g
  • carbs8g
  • sugars7g
  • fibre8g
  • protein17g
  • salt0.7g
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  • 3 aubergines



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • drizzle of olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 x 125g balls mozzarella, drained and sliced
  • 2 plum tomatoes, each cut into 4 thick slices
  • 8 basil leaves

For the pesto dressing

  • small handful basil leaves
  • 2 tbsp pine nut
  • 2 garlic cloves
  • 2 tbsp grated parmesan (or vegetarian alternative)



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 150ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. To make the dressing, blitz all the ingredients, except the oil, in a food processor; then, with the motor still running, drizzle in the oil. Tip into a bowl and set aside.

  2. Trim off either end of the aubergines and discard. Slice the aubergines lengthways into 16 slices in total. Over a barbecue (or on a hot griddle pan), heavily mark the aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.

  3. Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf. Wrap each stack in a grilled aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle. Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.

  4. Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out. Lift onto a platter, drizzle with the pesto dressing and serve. See time saving tip, below left.

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Comments, questions and tips

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27th Oct, 2013
Made this recently. I didn't make the wrap with two aubergine slices, I covered the aubergine slice with pesto and put the tomato and mozzarella on one side and then simply folded over and used toothpick to secure. Was well appreciated by everyone! Make sure to season properly with salt and black pepper.
7th Aug, 2013
What is wrong with the top of your pages they seem to be mixed together!!!! U cannot read some of the information.
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