Melting Middle Aubergine Parcels Recipes

MELTING-MIDDLE AUBERGINE PARCELS

Steps:

• 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.
• 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.
• 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.
• 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.

GRILLED EGGPLANT (AUBERGINE) PARCELS

Steps:

• 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.