Aubergine and mozzarella parcels

Ingredients
1 large aubergine
120 ml extra virgin olive oil
2 cloves garlic, crushed
1 lemon, finely grated zest only
1 beefsteak tomato
2 x 100 g balls mozzarella
2 tbsp approx basil pesto
8 sun-dried tomatoes, drained and finely chopped
lightly dressed rocket salad, to serve

Method
1. Trim off the stalk end of the aubergine and then cut lengthways into 8 x 5mm slices, discarding the ends. Arrange the slices in a single layer on a large baking sheet, sprinkle lightly with salt and set aside for 30 minutes to 1 hour – this will make them easier to roll later on as well as draw out some of the water.

2. Heat a griddle pan until very hot, or light a barbecue. Rinse the aubergine slices in cold water and pat them really dry with kitchen paper. Mix together the olive oil, garlic, lemon zest and seasoning in a small bowl, then use some to brush all over the aubergine. Place on the heated griddle pan or a barbecue with medium-hot coals and cook for 2-3 minutes on each side until charred. Set aside and leave to cool a little.

3. Cut the fresh tomato into four thick slices, discarding the ends and then cut each slice in half again to make eight slices in total. Cut each mozzarella ball into four slices.

4. Lay the aubergine slices on a clean work surface and place a piece of tomato in the middle of each slice. Sit a slice of mozzarella on top, then add a small dollop of pesto. Sprinkle over the sun-dried tomatoes and season with pepper. Flip over both ends to enclose the filling and secure each parcel with a cocktail stick.

5. Brush the outside of each parcel with the rest of the flavoured oil and return to the griddle pan or barbecue for 1-2 minutes on each side or until they are hot through and lightly golden. Arrange on warmed plates and serve accompanied by rocket salad.