5 tbsp mixed herbs
1 lemon, juiced
1 red chilli, seeded and finely chopped
1 garlic clove, finely grated
3 large tomatoes, sliced
12 pieces roasted green pepper [you need to sear these in a pan until a little soft]
Cut the top off each aubergine and slice lengthways into 6 thin pieces, taking the rounded edge off the first and last pieces. Brush the aubergine slices with warmed coconut oil and cook for 3-4 minutes on each side, or until there are char marks on each side and the aubergine has softened.
Mix together the herbs, lemon juice, chilli , muchrooms and garlic
Once cooked, brush the aubergines on each side with some of the herb mixture and add a little seasoning.
Brush both sides of the cooked aubergine slices with a little of the herb mixture. Place two together lengthways with the ends overlapping, pin together with a toothpick. Pop a piece of tomato on top of this overlapping section, then top with cheese and a piece of green pepper. Wrap the aubergine over the top and secure with another cocktail stick. Repeat with the remaining pieces of aubergine. Do this with the remaining slices of aubergine and fillings to make 12 parcels. Brush the tops with a little more of the herb sauce. Return the parcels to the braai and cover with a lid for 5-10 minutes. If you don’t have a lid, wrap the aubergines, in groups of 3, in foil and place on the braai for 10 minutes.
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