Eggplant-wrapped pork n' pesto
( SERVES 6 )
Publication: Regional Newspapers
Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.
Ingredients
| 1 large | Eggplant |
| 1 tsp | Salt |
| 750 g | Pork, minced |
| 1 | Egg |
| 1 small | Onion, finely diced |
| 1 cup | Breadcrumbs, fresh |
| 4 Tbsp | Pesto |
| 6 stalks | Rosemary, more to taste |
| 1 serving | Oil spray |
Directions
- Cut 6-8 long, thin slices of eggplant, place on paper towels, sprinkle with salt and stand for 20 minutes to soften eggplant.
- Combine pork, lightly beaten egg, onion, salt, pepper and breadcrumbs. Mix and form into 6-8 patties. Dent centre of each patty and insert a teaspoon of pesto. Cover with meat.
- Pat eggplant dry. Wrap around each patty and secure with a stalk of rosemary or small skewer. Spray liberally with oil and barbecue on a rack or on hot plate for about 4 minutes each side or until cooked. Great served on grilled ciabatta and topped with chutney.
https://www.eatwell.co.nz/recipe/11956/Eggplantwrapped-pork-n-pesto/
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