Ingredients


3 eggplant

drizzle of olive oil

2 x 125g balls mozzarella, drained and sliced

2 plum tomato, each cut into 4 thick slices

8 basil leaf

For the pesto dressing

small handful basil leaves

2 tbsp pine nut

1 tbsp garlic infused oil

2 tbsp grated Parmesan (or vegetarian alternative)

150ml olive oil







Method


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 eggplant and discard. Slice the eggplant lengthways into 16 slices in total.

Over a barbecue (or on a hot griddle pan), heavily mark the eggplant 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 eggplant 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.


Recipe adapted from: Good Food

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