1 large eggplant
3 tablespoons olive oil
1 mozzarella cheese ball, cut into 8 slices
2 plum tomatoes, each cut into 4 slices
8 large basil leaves
Salt and black pepper
Balsamic vinegar for drizzling (optional)
Cut the eggplant lengthways to make 10 thin slices, discard the two outermost slices. Sprinkle the slices with salt and leave for 20 minutes. Rise and pat dry with paper towels. This process helps get rid of the bitter taste.
Place the eggplant slices on a non stick baking try and brush with olive oil. Place under a hot grill for approximately 10 minutes or until golden and tender. Turn once halfway through grilling.
Remove the eggplant slices from grill but leave in baking tray. Place one slice of mozzarella, tomato and basil leaf in the center of each eggplant slice. Fold each end of the eggplant slice over towards the middle. Grill the slices seam side down for approximately 2 minutes or until heated through and mozzarella begins to melt. Drizzle with a little balsamic vinegar if using and serve.