2 aubergines, thinly sliced lengthways
4 tablespoons sundried tomato paste
2 teaspoons garlic paste
200g mozzarella, thinly sliced
2 beef tomatoes, cut into 8 slices
4 tablespoons melted coconut oil
1) carefully plunge the aubergines into a pan of boiling water for 4 minutes, then drain well. Lay them flat on a clean board or work surface.
2) mix together the tomato paste and garlic paste and spread a little over each aubergine slice.
3) top with mozzarella and tomato slices and fold over, securing each with a cocktail stick.
4) brush wish the coconut oil and grill on a high heat for 2-4 minutes per side.
5) serve with salad
