Eggplant-wrapped pork n' pesto
Although barbecue recipes have become more complicated than a snag on the grill, Kiwis still love 'em.
- 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.