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BRINJAL, SUNDRIED TOMATO, BASIL PESTO & MOZZARELLA ROLL-UPS

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These ROLL-UPS are so versatile you can stuff them with almost anything … even the freekeh salad (see page XX), drizzled with delicious tahini.

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MAKES 20

2 brinjals

Salt

Olive oil

½ cup sundried tomatoes, chopped

½ cup basil pesto

1 cup grated mozzarella cheese

  1.  Cut off the top and bottom of each brinjal and slice lengthways into 1 cm-thick slices. Sprinkle salt on each side and leave on the chopping board for 1 hour to remove the bitterness. Wash the salt off the brinjals and pat dry with kitchen paper.

  2.  Brush the brinjal slices with extra virgin olive oil and braai over medium-hot coals for 4 - 6 minutes on each side until they are soft. Remove from the braai and set aside.

  3.  In a bowl, mix together the sundried tomatoes and the pesto. Add a dollop of the mixture to each slice of brinjal, followed by grated mozzarella. Roll up the brinjal slices to encase the mixture. And use a toothpick to keep the parcel in place.

  4.  Return the roll-ups to the braai grid and braai for another 2 - 4 minutes until the cheese has melted. Serve immediately.