Grilled Eggplant (Aubergine) Parcels

Ingredients

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

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

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