drizzle of olive oil
2 x 125g balls mozzarella, drained and sliced
2 plum tomatoes, each cut into 4 thick slices
8 basil leaves
For the low fodmap pesto dressing click here
Trim off either end of the eggplant/aubergines and discard. Slice the eggplant/aubergines lengthways into 16 slices in total.
Over a barbecue (or on a hot griddle pan), heavily mark the eggplant/aubergine slices on each side to soften, then lift into a dish, drizzle with a little olive oil and season.
Working methodically, make little stacks of a mozzarella slice, tomato slice and basil leaf.
Wrap each stack in a grilled eggplant/aubergine slice, then wrap a second slice in the other direction to try to cover the gaps and make a little bundle.
Secure each parcel with a couple of cocktail sticks. Can be kept in the fridge overnight.
Place the parcels on the barbecue and continue to char on each side until the cheese just starts to ooze out.
Lift onto a platter, drizzle with the pesto dressing and serve.
Recipe from Good Food magazine