Mozzarella and Eggplant Wraps

• 1 eggplant
• 2 tablespoons olive oil
• 4 teaspoons red pesto sauce
• 4 12 ounces buffalo mozzarella

1. Preheat the broiler to medium.
2. Top and tail the eggplant and cut lengthways into 1/2in slices.
3. Brush both sides of the eggplant with oil and broil until tender, turning occasionally.
4. Leave to cool.
5. Spread the slices with red pesto and cut each one in half lengthways.
6. Cut the mozzarella into pieces and wrap in the eggplant slices with the pesto side inside.

eggplant, olive oil, red pesto sauce, buffalo mozzarella

Taken from www.food.com/recipe/mozzarella-and-eggplant-wraps-349138 (may not work)