2 smallish brinjals
30-45 ml (2-3 T) tomato or
15 ml (1 T) tomato paste
150 g grated mozzarella cheese oil for rubbing
1 Cut parallel slits across the width of the brinjals but don’t cut all the way through.
2 Mix the pesto, tomato paste and cheese. Stuff the mixture between the slices.
SERVES 2 Preparation 10 min Cooking 20-30 min
3 Rub oil all over the brinjals and wrap in foil. Cook among moderate coals for 20-30 minutes or until done and the cheese has melted.