These caprese eggplant roll ups are easy to make and make a great appetizer or even lunch.

Servings: 8 bites

Ingredients

• 1 eggplant aubergine, small/medium
• 4 oz mozzarella 115g, approx
• 1 tomato large
• 2 basil leaves or a little more as needed (optional)
• good quality olive oil
• Epicure Marinara Seasoning (Salt & Pepper as desired)

Instructions

• Make sure your knife is sharp before starting. Cut the end off the eggplant then cut it int thin slices, around 0.1in/0.25cm thick lengthwise. Discard the smaller pieces that are mainly skin and not as long from either side.
• Slice the mozzarella and tomato very thinly as well. Shred the basil leaves thinly.
• Warm a griddle pan and lightly brush the eggplant slices with olive oil. Alternatively, drizzle on a little and quickly rub over before it is absorbed. Sprinkle Epicure Marinara Seasoning on each side of Egg Plant. Place the eggplant slices on the pan and grill for a couple minutes each side . They should soften and have light grill marks. As the second side is almost done, add a larger piece of mozzarella in the thick part of the eggplant slice. Top it with a slice of tomato, and add a smaller piece of mozzarella at the thiner end. Sprinkle over a couple pieces of basil and drizzle a little olive oil and a couple grinds of black pepper, if you like. Let it cook for a minute more then carefully remove from the pan. There will be a bit of liquid comes out from the tomato and cheese so let it drain off.
• Roll the eggplant from the thiner end, which has only the cheese. You probably won’t get it to roll completely, but once it’s close, hold together with a cocktail stick. Serve warm (better) or room temperature.