Grilled Eggplant (aubergine) Parcels

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 large eggplants
• 8 ounces mozzarella cheese, sliced into 8 pieces
• 2 tomatoes, sliced into 8 pieces
• 16 large fresh basil leaves
• 2 tablespoons olive oil
• salt & pepper, to taste
• 4 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 1 tablespoon sun-dried tomato paste
• 1 tablespoon lemon juice

Recipe

• 1 remove the stalks from the eggplants and slice lengthwise into 1/4" slices.
• 2 bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes.
• 3 drain and pat slices dry with paper towel.
• 4 take 2 eggplant slices and arranged in a cross.
• 5 assemble with a slice of tomato in the center, season with salt & pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning.
• 6 fold the ends of the eggplant slices around the filling.
• 7 chill the parcels for 20 minutes in fridge.
• 8 to make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice.
• 9 season with salt & pepper.
• 10 baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.