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Grilled Aubergine Parcels

These little Italian bundles of tomatoes, mozzarella cheese and basil, wrapped in slices of aubergine, taste delicious cooked on the barbecue.

Image of Grilled Aubergine Parcels

2 large, long aubergines
225g/8oz mozzarella cheese
2 plum tomatoes
16 large fresh basil leaves
30ml/2 tbsp olive oil
Salt and freshly ground black pepper


60ml/4 tbsp olive oil
5ml/1 tsp balsamic vinegar
15ml/1 tbsp sun-dried tomato paste
15ml/1 tbsp lemon juice


30ml/2 tbsp toasted pine nuts
Torn fresh basil leaves


Serves: 4


1. Remove the stalks from the aubergines and cut them lengthways into thin slices using a mandolin or long-bladed knife - aim to get 16 slices in total, each about 5mm/¼in thick, disregarding the first and last slices.

2. Bring a large saucepan of salted water to the boil and cook the aubergine slices for about 2 minutes, until just softened. Drain the slices, then pat them dry on kitchen paper.

3. Cut the mozzarella cheese into eight slices. Cut each tomato into eight slices, not counting the first and last slices. Take two aubergine slices and arrange in a cross. Place a slice of tomato in the centre, season, then add a basil leaf, followed by a slice of mozzarella, another basil leaf, another slice of tomato and more seasoning.

4. Fold the ends of the aubergine slices around the filling to make a neat parcel. Repeat with the rest of the assembled ingredients to make eight parcels. Chill the parcels in the fridge for about 20 minutes.

5. To make the tomato dressing, whisk together the olive oil, vinegar, sun-dried tomato paste and lemon juice. Season to taste with plenty of salt and freshly ground black pepper.

6. Brush the parcels with olive oil and cook on a hot barbecue for about 10 minutes, turning once, until golden. Serve hot, with the dressing, sprinkled with pine nuts and basil.

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