GRILLED AUBERGINE PARCELS |
|
Serves 4 2 large, long aubergines FOR THE DRESSING FOR THE GARNISH 1. Remove the stalks form the aubergines and cut the aubergines lengthways into thin slices – the aim is to get 16 slices in total, disregarding the first and last slices (each about 5mm ¼ in thick). 2. Bring a large pan of salted water to the boil and cook the aubergine slices for about 2 minutes, until just softened. Drain the slices aubergines, then dry on kitchen paper. 3. Cut the mozzarella cheese into eight slices. Cut each tomato into eight slices, not counting the first and last slices. 4. Take two aubergine slices and place on a flame proof tray or dish, in a cross. Place a slice of tomato in the centre, season with salt and pepper, then add a basil leaf, followed by a slice of mozzarella , another basil leaf, a slice of tomato and more seasoning. 5. Fold the ends of the aubergine slices around the mozzarella and tomato filling to make a neat parcel. Repeat with the rest of the assembled ingredients to make eight parcels. Chill the parcels for about 20 minutes. 6. To make the tomato dressing, whisk together the olive oil, vinegar, sun-dried tomato paste and lemon juice. Season to taste. 7. Preheat the grill. Brush he parcels with olive oil and cook for about 5 minutes on each side, until golden. Serve hot, with the dressing, sprinkled with pine nuts and basil. |