Recipes+
Ingredients
Method
1.Using a small, sharp, serrated knife, carefully split sausages lengthways (don’t cut all the way through). Spread 1/2 teaspoon pesto inside each sausage. Top with mozzarella.
2.Lay 2 eggplant slices, slightly overlapping, on a clean board. Top with a sausage. Roll eggplant tightly around sausage to enclose; secure with toothpicks. Repeat with remaining sausages and eggplant.
3.Preheat a large char-grill pan or barbecue plate over moderate heat.
4.Add sausages; cook, turning, 12-15 minutes, or until browned and cooked. Remove; discard toothpicks. Halve crossways, if desired.
5.Cut bread sticks crossways into 4, then split each piece lengthways (don’t cut all the way through).
6.Spread inside of rolls with remaining pesto. Fill with rocket and tomato; top with hot sausages. Serve.
Slice eggplant just before cooking or it will oxidize and go brown.
Note
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