Melting-middle aubergine parcels
- Barney Desmazery
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Makes 8
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4.8 out of 5.4 ratingsRate
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Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella and dressed with pesto sauce
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
3 aubergines
-
drizzle of olive oil
-
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)
-
150ml olive oil
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Nutrition: per parcel
- kcal454
- fat40g
- saturates13g
- carbs8g
- sugars7g
- fibre8g
- protein17g
- salt0.7g
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Method
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step 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.
-
step 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.
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step 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.
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step 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.
RECIPE TIPS
TIME SAVER
If you're short of time, you could simply buy a tub of fresh pesto. Keep any leftover pesto in the fridge and stir through pasta for a speedy supper.
Recipe from Good Food magazine, July 2013
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A star rating of 4.8 out of 5.4 ratings
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