Grilled eggplant pockets

Last weekend we got invited over to our friends Anna and Beau to meet Beau's lovely parents.

Therefore and also because I went a little "cooking crazy" 

I prepared all kinds of summer food stuff to bring and eat.

I already posted the Gazpacho which was one of the things I made. 

But I also felt like trying out more new things!

I've never ever prepared eggplant myself.

 So I decided to make these little grilled eggplant pockets:

For 8 pockets you'll need:

2 big long eggplants

2 plum tomatos (these are the long ones!) cut into a total of 16 slices

225g / 8 slices mozzarella (preferably buffalo mozzarella!)

16 basil leaves

salt, pepper

Vinaigrette:

1 tbsp tomato purrée

1 tbsp Balsamico vinegar

4 tbsp Olive oil

salt, pepper, sugar or honey

Garnish: 

Roasted Pine nuts

roughly chopped basil leaves

To prepare the eggplants first remove the stems, 

then cut each fruit in 8 thin slices (lengthwise!) of approx. 5mm thickness.

The pieces at the edges do not count.

Boil the slices in salted water for a maximum of about 2 minutes 

(they should not be completely cooked yet).

Dry them between sheets of paper towel.

Cut each tomato and the mozzarella in 8 slices.

Now take two eggplant slices and lay them on top of each other in the shape of a cross.

Put a slice of tomato in the middle, season it with salt and pepper and top it off with a basil leaf one slice of mozzarella, again a basil leaf and another slice of tomato seasoned with salt and pepper.

Now flip the ends of the eggplant over the little tomato-basil-mozzarella tower and form a pocket.

It doesn't really matter which eggplant slice you start with.

It just should all stick together and look neat in the end...

Now coat both sides of each pocket with a thin layer of olive oil 

and throw it on the grill of your hibachi! 

Grill for about 5 minutes each side (depends a bit on how hot the hibachi is).

The mozarella should start melting

In case you don't have a hibachi you can also sear them in a pan.

Same thing: 5 minutes each side.

For the vinaigrette mix tomato purrée, balsamico and olive oil and season to taste with salt pepper and a bit of sugar or honey.

Sprinke the vinaigrette and roasted pine nuts such as chopped basil leaves 

over the grilled/seared eggplant pockets.

Eat!

PS: 

I also made some tapas. 

More about this in my next post!