Food Friday – Aubergine and Mozzarella Parcels with Pesto and Sun-dried Tomatoes

This recipe is by Neven Maguire who says this dish is terrific as a starter for a barbecue or as an exciting side dish with any barbecued meats. They can be made well in advance and simply popped on the barbecue just before you are ready to eat. Courgettes can also be used for this dish when they are in season. Try experimenting by replacing the mozzarella with feta or halloumi - or you could use a good Irish cheese. Gubeen is delicious for this dish.

Serves 4

1 large aubergine

120ml (4floz) extra-virgin olive oil

2 garlic cloves, crushed

finely grated rind of 1 lemon

1 ripe vine beef tomato

2 x 100g (4oz) balls mozzarella cheese

About 2 tbsp basil pesto

8 sun-dried tomatoes in olive oil,

drained and finely chopped

salt and freshly ground black pepper

lightly dressed rocket salad, to serve

Trim off the stalk end of the aubergine and then cut lengthways into eight 5mm (¼ in) thick slices, discarding the ends. Arrange the slices in a single layer on a large baking sheet, sprinkle lightly with salt and set aside for 30 minutes to one hour. This will make them easier to roll later on, as well as draw out some of the water.

Preheat a griddle pan until very hot, or light a barbecue. Rinse the aubergine pieces in cold water, then pat them really dry with kitchen paper. Mix together the olive oil, garlic, lemon rind and seasoning in a small bowl, then use some to brush all over the aubergine slices. Place on the heated griddle pan or a barbecue with medium-hot coals and cook for two to three minutes on each side, until charred. Set aside and leave to cool a little.

Cut the tomato into four thick slices, discarding the ends, then cut each slice in half again to make eight slices in total. Cut each mozzarella ball into four slices. Place the aubergine slices on a clean work surface and lay a piece of tomato in the middle of each slice. Arrange a slice of mozzarella on top, and then

add a small dollop of the basil pesto.

Sprinkle sun-dried tomatoes over the top and season with pepper. Flip over both ends to enclose the filling and secure each parcel with a cocktail stick. Brush the outside of each parcel with the rest of the garlic and lemon oil and return to the griddle pan or barbecue for one to two minutes on each side, or until they are heated through and lightly golden.

Arrange on warmed plates with the rocket salad to serve.