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  • 1 tablespoon pine nuts
  • 1 long, large aubergine
  • 125 g (4 oz) mozzarella cheese
  • 1 large or 2 small plum tomatoes
  • 8 large basil leaves, plus extra, torn, to garnish
  • 1 tablespoon olive oil
  • salt and black pepper
  • 2 tablespoons olive oil
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon sun-dried tomato paste
  • 1 teaspoon lemon juice

Make the dressing. Whisk together the oil, vinegar, tomato paste and lemon juice in a small bowl. Set aside.

Dry-fry the pine nuts in a hot pan until golden brown. Set aside.

Cut the stalk off the aubergine and cut it lengthwise to give 8 slices (disregarding the ends). Put the slices in a pan of boiling salted water and cook for 2 minutes. Drain and dry on kitchen paper. Cut the mozzarella into 4 slices and the tomato into 8 slices (disregarding the outer edges).

Put 2 aubergine slices in an ovenproof dish, forming an X-shape. Put a slice of tomato on top, season with salt and pepper, add a basil leaf, a slice of mozzarella, another basil leaf, then more salt and pepper, and finally another slice of tomato. Fold the edges of the aubergine around the filling to make a parcel. Repeat with the other ingredients to make 4 parcels in total. Cover and chill in the refrigerator for 20 minutes.

Brush the aubergine parcels with oil. Put the dish under a preheated hot grill and cook for about 5 minutes on each side until golden-brown. Serve 2 parcels per person, drizzled with the dressing, and scattered with the pine nuts and torn basil leaves.

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