Aubergine wraps with mozzarella, tomato and pesto

Cut off the ends of each aubergine. Cut into slices 1cm thick. Season each slice with a pinch of salt on both sides and set aside for 10 minutes to draw out moisture. In the meantime slice the tomatoes and mozzarella into ½cm slices.

After 10 minutes wipe the moisture off the aubergines with a kitchen towel. Brush each slice of aubergine generously with olive oil and season with salt, pepper and dried basil. Cook the aubergine slices on the warm grill over hot coals until soft and cooked through, turning regularly. Remove from the grill and set aside to cool.

When cool, stack tomato and mozzarella slices as well as fresh basil on one half of the aubergine slices. Fold the aubergine over to create a parcel. Hold all the ingredients in place with a toothpick. Return the aubergine wrap to the braai until the mozzarella starts to melt.

Remove from the grill and spoon over pesto.

Serve and enjoy with meat of your choice and an ice cold beer.