This dish makes a nice appetizer. The fresh tomato basil salsa makes a great combination with the grilled eggplants. A refreshing dish to enjoy with family and friends.

FOR FRESH TOMATO BASIL SALSA

INGREDIENTS:

2 medium tomatoes seeded and diced

1/4 white or red onion diced

1 small tablespoon lemon juice

3 tablespoons olive oil

4 basil leaves cut in chiffonade

Salt and freshly ground pepper to taste 

STEPS:

Combine all the ingredients in a serving bowl. Taste and adjust the seasoning.

GRILLED EGGPLANTS:

INGREDIENTS:

1 large firm eggplant, trimmed and cut crosswise into even thickness about 1/4 inch slice 

3 tablespoon olive oil

Salt and freshly ground pepper 

STEPS:

Preheat the grill.

Meanwhile, season the eggplant slices with salt, pepper and a drizzle of olive oil on both sides.

Place the eggplant slices in the grill and cook for two minutes on each side, then transfer to a plate and set a side while cooking the rest of the batches.

Stuff the eggplant slice with one 1 tablespoon of the salsa and roll.

Serve immediately.