Melting-middle aubergine parcels
- Preparation and cooking time
- Makes 8
- 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
- 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.
- 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.
- 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.