Melting Middle Aubergine Parcels Recipes

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MELTING-MIDDLE AUBERGINE PARCELS



Melting-middle aubergine parcels image

Cater for vegetarians in fine fashion with these barbecue-friendly parcels filled with mozzarella and dressed with pesto sauce

Provided by Barney Desmazery

Categories     Main course

Time 30m

Yield Makes 8

Number Of Ingredients 10

3 aubergines
drizzle of olive oil
2 x 125g balls mozzarella , drained and sliced
2 plum tomatoes , each cut into 4 thick slices
8 basil leaves
small handful basil leaves
2 tbsp pine nut
2 garlic cloves
2 tbsp grated parmesan (or vegetarian alternative)
150ml olive oil

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.

Nutrition Facts : Calories 454 calories, Fat 40 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 0.7 milligram of sodium

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