Grilled Eggplant (Aubergine) Parcels - cooking recipe

Ingredients

2 large eggplants
8 ounces mozzarella cheese, sliced into 8 pieces
2 tomatoes, sliced into 8 pieces
16 large fresh basil leaves
2 tablespoons olive oil
salt & pepper, to taste
For the Sauce
4 tablespoons olive oil
1 teaspoon balsamic vinegar
1 tablespoon sun-dried tomato paste
1 tablespoon lemon juice

Preparation

Remove the stalks from the eggplants and slice lengthwise into 1/4\" slices.
Bring a large pot of salted water to a boil and cook the eggplant slices for 2 minutes.
Drain and pat slices dry with paper towel.
Take 2 eggplant slices and arranged in a cross.
Assemble with a slice of tomato in the center, season with salt & pepper, next a basil leaf and then a slice of mozzarella, another basil leaf, another tomato and more seasoning.
Fold the ends of the eggplant slices around the filling.
Chill the parcels for 20 minutes in fridge.
To make the sauce, whisk together the olive oil, vinegar, tomato paste, and lemon juice.
Season with salt & pepper.
Baste the eggplant parcels with sauce and grill for about 10 minutes, turning once.