Aubergine and mozzarella wraps

Makes 8

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