large Long Aubergine
200gm Mozzarella Cheese, sliced
2 nos Tomatoes, sliced
16 large Basil Leaves
30ml Olive Oil
Salt & Ground Black Pepper
For the dressing
60ml Olive Oil
5ml Balsamic Vinegar
15ml Tomato Puree
15ml Lemon Juice
Cut the aubergine lengthways into thin slices and blanch them
in salt water for 2 minutes. Drain the sliced aubergine then dry
on kitchen paper.
2. Take two aubergine slices and place on a 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 cheese, another
basil leaf, a slice of tomato and more seasoning.
3. Fold the ends around the filling to make a neat parcel. Chill
the parcels for about 20 minutes.
4. To make the dressing, whisk together the olive oil, vinegar,
tomato puree and lemon juice. Season to taste.
5. Preheat the pan, brush the parcels with olive oil and cook
for about 5 minutes on each side, until golden. Serve hot with
the dressing and some basil.