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Crunch-coated Aubergine and Mozarella Parcels

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Sitting around the TV watching the game? Or in the garden savouring the sunset? Serve these delectable parcels as an amuse bouche before the braai...

Preparation time: 10 mins

Cooking time: 6-8 mins

Serves: 4

2 aubergines
150ml FILIPPO BERIO Olive Oil
1 (150g) mozzarella, sliced
2 tomatoes, sliced
8 basil leaves
25g fresh white breadcrumbs
25g polenta
1 medium egg, beaten

Slice the aubergines lengthways, discarding the end slices, to make 8 (1cm) thick slices. Place slices on a grill rack, brush each with a little of the oil, cook under a hot grill for 3-4 minutes, turning once until pale golden on both sides.
Heat the remaining oil in a large frying pan. Place a slice of mozzarella cheese, tomato and a basil leaf on one end of the aubergine. Fold over the aubergine to enclose the filling and secure each with a cocktail stick.
Mix the breadcrumbs and polenta together on a plate. Dip each aubergine parcel, first in the egg and then the breadcrumb mixture to coat. Add to the hot oil and cook for 3-4 minutes, turning once until golden and crisp. Remove cocktail sticks and serve with salad and crusty bread.

If I could I would have this starter every day! It is surprisingly light and the crunchy texture is meraviglioso!