Eggplant, Mozzarella, Tomato and Basil Rolls

This is a simple, and cute, side dish with heaps of flavour.

Eggplant, Mozzarella, Tomato and Basil Rolls:

Ingredients:

1 Large Eggplant
Mozzarella cheese, cut into slices (at least one slice per roll)
Plum/small (i.e. cherry) tomatoes, cut into 4 slices
Basil leaves (at least one per roll)
Balsamic vinegar
Ectra virgin olive oil
Salt & pepper to taste

Method:

1. Cut the eggplant lengthways into 10 thin slices and discard the two outermost slices. Sprinkle the slices with salt and leave tof 20 mins. Rinse, and then pat dry with paper towels.

2. Preheat the grill and line the rack with foil. Place the dried eggplant slices on the grill rack and spray with cooking oil. Grill for 8-10 mins until tender and golden, turning once.

3. Remove the eggplant slices from the grill and then place a slice of mozzarella, a slice or two of tomato and a basil leaf in the centre of each and season to taste. Fold the eggplant over the filling and cook, seam-side down until the grill until heated through and the mozzarella begins to melt. Serve drizzled with olive oil and a little balsamic vinegar.

Notes:

* If you don't have time, or don't like the fiddling around, with drying and grilling your own eggplant, you can use grilled eggplant from the deli. Just make sure the oil is drained off it.

* If you can't get the eggplant with the filling to "stay", use tooth picks to hold them together.

* Tastes great even without the balsamic vinegar and extra oil.

Rating: 4