1-2 garlic cloves, minced or pinch of garlic powder (optional)
1-2 tbsp lemon juice or 1 tbsp balsamic vinegar (optional)
ΒΌ cup olive oil
optionally pinch of any of the dry spices (thyme, basil, rosemary)
Salt, ground pepper
1-2 Mozzarella (100-200g)
15+ basil leaves
Sun-dried tomato
Cooking Instructions
1.In a small bowl make a marinade, by adding olive oil, lemon juice or balsamic vinegar, spices, minced garlic, salt and pepper.
2.Wash the aubergine, cut and discard the top and bottom part. Cut aubergine lengthwise into thin 1/2 cm slices, from thicker toward the inner part. There is no need to peel the aubergine.
3.Heat a large pan to a medium-high to high temperature. Brush the aubergine slices with olive oil (not with a marinade) and grill the slices for 2-3 minutes on each side. Slices should not overlap. Remove the aubergine from the pan into one big plate and brush it with the marinade. Add salt to taste.
4.Drain and chop few sun-dried tomatoes. Drain mozzarella and cut it into thick slices or sticks. On each eggplant slice place mozzarella, some sun-dried tomato and basil leaf.
5.Roll up filled aubergine slice and use a wooden toothpick to hold it together.
