GRILLED EGGPLANT PARCELS These little bundles of tomatoes, mozzarella cheese and basil, wrapped in slices of eggplant, taste delicious cooked on the grill. 2 large, long eggplants 8 ounces mozzarella cheese 2 plum tomatoes 16 large fresh basil leaves 2 tablespoons olive oil Salt and freshly ground black pepper FOR THE DRESSING 4 tablespoons olive oil 1 teaspoon balsamic vinegar 1 tablespoon sun-dried tomato paste 1 tablespoon lemon juice FOR THE GARNISH 2 tablespoons toasted pine nuts Torn fresh basil leaves

Remove the stalks from the eggplants and cut them lengthwise into thin slices using a mandoline or long-bladed knife - aim to get 16 slices total, each about 1/4 inch thick, not counting the first and last slices.

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

Cut the mozzarella cheese into 8 slices. Cut each tomato into 8 slices, not counting the first and last slices. Take 2 eggplant slices and arrange in a cross. Place a slice of tomato in the center, season, then add a basil leaf, followed by a slice of mozzarella, another basil leaf, another slice of tomato and more seasoning.

Fold the ends of the eggplant slices around the filling to make a neat parcel. Repeat with the rest of the assembled ingredients to make 8 parcels. Chill the parcels in the refrigerator for about 20 minutes.

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.

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

Serves 4.

[The Barbecue and Grill Book, Sizzling Ideas for Delicious Outdoor Eating - Christine France]