2 large brinjals, sliced thinly lengthwise
NOMU Extra Virgin Olive Oil
130g basil pesto
2 medium tomatoes, sliced (not too thick)
250g mozzarella cheese, sliced
NOMU Sea Salt and Black Pepper
Lightly brush the brinjal slices on both sides with some Olive Oil.
Take one slice of brinjal and spread with a small dollop of pesto. Place a slice of tomato and mozzarella cheese on top, season with Salt and Pepper and fold the brinjal into a parcel. Secure closed with 2 toothpicks.
If you have cheese hanging over the sides just snip the edges off with knife. If you don’t, the cheese will melt onto the braai grid before the brinjal is cooked.
Repeat this process until all of the brinjal slices have been used.
Braai the brinjal parcels over medium-heat coals until the brinjal is soft and the cheese has melted
2 large brinjals, sliced thinly lengthwise
NOMU Extra Virgin Olive Oil
130g basil pesto
2 medium tomatoes, sliced (not too thick)
250g mozzarella cheese, sliced
NOMU Sea Salt and Black Pepper
Lightly brush the brinjal slices on both sides with some Olive Oil.
Take one slice of brinjal and spread with a small dollop of pesto. Place a slice of tomato and mozzarella cheese on top, season with Salt and Pepper and fold the brinjal into a parcel. Secure closed with 2 toothpicks.
If you have cheese hanging over the sides just snip the edges off with knife. If you don’t, the cheese will melt onto the braai grid before the brinjal is cooked.
Repeat this process until all of the brinjal slices have been used.
Braai the brinjal parcels over medium-heat coals until the brinjal is soft and the cheese has melted
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