Grilled Eggplant (Aubergine) Parcels

Recipe by Chippie1
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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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