Mozzarella sheets can simply be rolled up with your favourite vegetable and herbs to make these pinwheel appetizers, great to serve with drinks or as a starter before a summer barbecue.
You will need: 1 large sheet of fresh mozzarella 2 aubergines a bunch of fresh basil leaves a pinch of dried basil leaves black pepper Tomatoes for garnish [ I use the sweet yellow cherry tomatoes ] [Baking spray]
To cook the aubergine: These can be prepared in advance, peeled and sliced and stored in the fridge until needed. Heat the oven to 200C. Place the whole aubergine on an ovenproof dish covered with baking paper prepared with baking spray. Baked for 35minutes. Remove from the oven and allow to cool completely, then peel and slice.
Place the sheet of mozzarella on a a layer of stretch and seal.
On top of the mozzarella sheet, lay the fresh basil leaves near each other to completely cover the mozzarella sheet.
Then place the cooked sliced aubergine on top.
Season with pepper and a pinch of dried basil.
Roll the layer of mozzarella with the other two layers of filling tightly and wrap in cling film and seal tightly to form a cylindrical packet. Place in the fridge for a minimum of two hours.
Just before serving, remove the stretch and seal. Use a very sharp knife to cut slices. Place flat on a serving dish and enjoy. !
Photos: Stefan Stafrace
I use dried herbs and spices by Lamb Brand and fresh vegetables and herbs by Big Fresh in Mosta