I sliced and griilled both sides of the aubergine, then sandwiched them together with the pesto and mozzarella, so they only need to be on the bbq long enough to melt the cheese.
I've got a recipe somewhere that uses green chilli pesto for this. Reckon that'd be pretty bloody tasty too.
I sliced and griilled both sides of the aubergine, then sandwiched them together with the pesto and mozzarella, so they only need to be on the bbq long enough to melt the cheese.
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