Grilled Eggplant (Aubergine) Parcels
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 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
-
For the Sauce
- 4 tablespoons olive oil
- 1 teaspoon balsamic vinegar
- 1 tablespoon sun-dried tomato paste
- 1 tablespoon lemon juice
directions
- Remove the stalks from the eggplants and slice lengthwise into 1/4" slices.
- Bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes.
- Drain and pat slices dry with paper towel.
- Take 2 eggplant slices and arranged in a cross.
- 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.
- Fold the ends of the eggplant slices around the filling.
- Chill the parcels for 20 minutes in fridge.
- To make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice.
- Season with salt & pepper.
- Baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.
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Reviews
-
These are so attractive on the plate and they taste great, as you'd expect of this combination.My eggplant was a little short and my tomatoes were a little too large so I ended up using toothpicks to keep them parceled. Next time I'll buy with the proportionate size in mind. The sauce was the perfect finish for these wonderful bundles.
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OMG I need to update this picture of Chippie :o) He's aged and gotten more into shape over the last 5 years. Stay tuned Chocolate Lab lovers, the very handsome Chippie will return soon.