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Grilled Eggplant

  • 1 large eggplant

  • olive oil for brushing

  • 8 ounces mozzerella cheese, sliced into 8 slices

  • 2 large tomatoes, sliced into 8 slices

  • salt and pepper to taste

  • 8 sprigs fresh basil

  • Trim the stalk off the eggplant and cut lengthways into 8 slices, about 1/4 inch thick, discarding the ends. Lightly brush both sides of slice with oil.

    Cook one side of eggplant slices over medium-high heat for about 3 minutes until slightly charred and soft.

    Lift off grill onto large plate, grilled side up. Season slightly with salt and pepper. Onto one end of each slice, place a slice of cheese, then a tomato slice and top with a sprig of basil. Fold the eggplant over to make a parcel. Secure with a small presoaked skewer.

    Cook over medium-high heat for 3-4 minutes, turning once until lightly charred. Serve immediately. Serves 8.

    Published: 3/9/2007
    Source: Great Camping Spots

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