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 Hosted By
DnD |
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salt and freshly ground black pepper |
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2 tbsp toasted pine nuts and torn basil leaves, to garnish |
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4 tbsp extra virgin olive oil |
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1 tbsp sun-dried tomato paste |
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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.
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