Grilled Eggplant (Aubergine) Parcels

Ingredients

• lemon juice
• 1 tablespoon
• lemon juice
• 1 tablespoon
• sun-dried tomato paste
• 1 tablespoon
• sun-dried tomato paste
• + 30 more ingredients
• • 1 tablespoon
  • balsamic vinegar
  • 1 teaspoon
  • balsamic vinegar
  • 1 teaspoon
  • olive oil
  • 4 tablespoons
  • olive oil
  • 4 tablespoons
  • salt & pepper, to taste
  • olive oil
  • 2 tablespoons
  • olive oil
  • 2 tablespoons
  • fresh basil leaves
  • 16 large
  • fresh basil leaves
  • 16 large
  • tomatoes, sliced into 8 pieces
  • 2
  • tomatoes, sliced into 8 pieces
  • 2
  • mozzarella cheese, sliced into 8 pieces
  • 8 ounces
  • mozzarella cheese, sliced into 8 pieces
  • 8 ounces
  • eggplants
  • 2 large
  • eggplants
  • 2 large

1 Remove the stalks from the eggplants and slice lengthwise into 1/4" slices. 2 Bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes. 3 Drain and pat slices dry with paper towel. 4 Take 2 eggplant slices and arranged in a cross. 5 Assemble with a slice of tom...

View full recipe at SpringPad