Melting-middle aubergine parcels

• aubergines↗3
• drizzle of olive oil
• 2 x 125g balls mozzarella g

  drained and sliced

• plum tomatoes↗2

  each cut into 4 thick slices

• basil leaves↗8
• small handful basil leaves↗
• pine nut↗2 tbsp tbsp
• garlic cloves↗2
• grated parmesan2 tbsp tbsp

  (or vegetarian alternative)

• olive oil↗150ml ml

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.