Ingredients

The following ingredients have 2 Servings
  • 1 large eggplant (sliced into 1/4 inch rounds)
  • 2 fresh tomatoes (peeled and seeded)
  • 4 basil leaves (chopped)
  • 1 mozzarella (finely cubed)
  • 2 tablespoon Parmesan cheese (grated)
  • Extavirgin olive oil
  • Salt & Pepper

Instruction

  • Brush the eggplant slices on both sides with olive oil, and season to taste.
  • Heat a large grilling pan over medium heat.
  • Grill the eggplant 2 mins per side, until crisp and cooked through.
  • Remove the eggplant slices from the pan and allow to cool slightly.
  • In the meantime, cube the tomatoes and fold into a small bowl. Add basil, drizzle with little oil and season to taste with salt and black pepper.
  • Arrange 1 tbsp mozzarella and 1 tsp of chopped tomatoes on top of an eggplant slice and sprinkle with a pinch of Parmesan. Gently roll and pierce with a wooden skewer. Continue until you have 4- 5 rolls per skewers.
  • Grill the skewers until nicely charred on both sides, about 2-3 minutes.
  • Serve the skewers with the remaining tomato tartare on top and decorate with extra basil leaves. Enjoy!