Eggplant Rolls with Zucchini and Sunflower Seed Pesto


1 large eggplant cut lengthways into 8, 1cm pieces

2 zucchinis, sliced lengthways 1 cm thick

½ cup sunflower seeds

1 cup basil leaves

1 garlic clove

¼ cup olive oil

Sea salt and cracked pepper

1 large buffalo mozzarella or bocconcini balls

8 anchovies (optional)


Grill eggplant, and zucchini on the BBQ.

To make the pesto, blitz together the sunflower seeds, basil, garlic, olive oil and sea salt. Once your vegetables are cooked, allow them to cool slightly then spread a little pesto on each slice on veggie – about ½ tsp. Then place an anchovy (if using) on top followed by a little cheese. Roll up and serve on a platter.