To make the dressing, blitz all the
ingredients, except the oil, in a food
processor; then, with the motor still
running, drizzle in the oil. Tip into a
bowl and set aside.
Trim off either end of the aubergines
and discard. Slice the aubergines
lengthways into 16 slices in total. Over
a barbecue (or on a hot griddle pan),
heavily mark the 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
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. See time saving tip, below left.