Eggplant Packages Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 large, long eggplants 8 oz mozzarella cheese 2 plum tomatoes 16 large basil leaves 2 tbsp olive oil salt and freshly ground black pepper 2 tbsp toasted pine nuts and torn basil leaves, to garnish DRESSING: 4 tbsp extra virgin olive oil 1 tsp balsamic vinegar 1 tbsp sun-dried tomato paste 1 tbsp lemon juice
			Remove the stalks from the eggplants and peel the skin off then cut the eggplants lengthwise into thin slices - the aim is to get 16 slices in total, disregarding the first and last slices (each about 1/4 in thick). (If you have a mandoline, it will cut perfect, even slices for you, otherwise, use a longbladed, sharp knife.) Bring a large pan of salted water to the boil, add the eggplant slices and cook for about 2 minutes, until just softened and fairly fleaxable. Drain the sliced eggplants, then dry them on paper towels. Cut the mozzarella into eight slices. Cut each tomato into eight thin slices, not counting the first and last slices. Take two eggplant slices and place on a flameproof tray or dish, in a cross. Place a slice of tomato in the center, season with salt and pepper, then add a basil leaf, followed by a slice of mozzarella, another basil leaf, a slice of tomato and a little more seasoning. If you have shorter eggplants only do 1 tomato/mozzarella combo. Fold the ends of the eggplant slices around the mozzarella and tomato filling to make a neat package. Repeat with the rest of the assembled ingredients to make eight packages. Chill the packages for at least 20 minutes. To make the tomato dressing, whisk together the olive oil, vinegar, sun-dried tomato paste and lemon juice. Season to taste. Preheat the broiler. Brush the packages with olive oil and cook them for about 5 minutes on each side, until golden. Serve hot, with the dressing, sprinkled with toasted pine nuts and torn basil leaves.